Bode Guisado com Macaxeira (Brazilian Goat Stew with Cassava)
A Northeast Brazil style goat stew with peppers, tomato, cumin and coriander, with soft chunks of cassava to soak up the sauce.
- Time2 hr 30
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 997kcal
- 39.8gcarbs
- 13gof which sugars
- 68.3gfat
- 41.1gsaturates
- 55.5gprotein
- 7.9gfibre
- 4.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the goat with the lime juice, half the garlic, salt and pepper. Leave for at least 1 hour, or overnight in the fridge.
- 2
Heat the oil in a large pot. Drain the goat, keeping the marinade, and brown the pieces in batches for 4 minutes a batch. Lift out.
- 3
Cook the onions and peppers in the pot for 8 minutes. Add the remaining garlic, tomatoes, paprika and cumin and cook for 5 minutes.
- 4
Return the goat with the marinade and water. Cover and simmer gently for 1 hour 15 minutes.
75 min - 5
Add the cassava straight from frozen and cook for 30 minutes, until it is soft and the goat falls from the bone.
30 min - 6
Stir in the coriander and spring onions. Taste for salt and serve in bowls with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
