Category : International Cuisine
Author : Manong Ken's
Hits : 5755
Date : 29/12/2002
3 - 4 lbs goat meat, cut into 2 inch pieces (goat meat are usually sold in African stores; if you can't find goat meat, substitute with punta y pecho (beef brisket) Marinade 3/4 cup vinegar 1 head garlic, crushed salt and pepper to taste 2 tbsp cooking oil (I prefer olive oil) 1 cup water 1/4 cup sherry (optional) 1.2 cup olive oil 1/4 cup sliced onion 1 pc red bell pepper, cut into strips 1/2 cup green peas 1 small bay leaf 1 tsp white pepper 1/2 cup tomato sauce 1 slice goat liver (about 5 inches square and 1/2 inch thick) - can be substituted with 1 pc chicken liver or beef liver 6 cloves garlic, crushed 1 cup green olives 1 cup potatoes, cubed 1 tsp sugar hot sauce to taste
Prepare meat by marinading it in vinegar, garlic and salt and pepper. When marinaded meat is ready, fry potatoes in olive oil, set aside. Fry meat until brown in both sides. Add water, sherry and onions and simmer until tender. Add olive oil and bay leaf, white pepper, red pepper and garlic. Then add tomato sauce and more water. Simmer until the vegetables are tender. Meanwhile, brown the liver and then pound to a paste. Add water and then add to the meat. Season with sugar and hot sauce, then add the olives and the green peas just before removing from heat. Chicken may also be used instead of goat or beef. If this is too much hassle, there is actually a short cut. Just purchase Calderata Sauce Mix from any Filipino/Asian store. It will save you much time doing the sauce and is just as authentic, even more authentic because there is rice flour and also atsuete in the sauce mix. I remember that our cook used to include these two ingredients when he prepared caldereta (or bakareta when kanding is not available) during fiesta or graduation festivities.
Also called African horned melon, Kiwano is eaten raw.This fruit has been known for over 3,000 years, but has been sold commercially only recently.
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