Chanfana ou Lampantana

Chanfana ou Lampantana Recipe from Mozambique with Goat and Red Wine

Region / culture: Mozambique | Preparation time: 30 minutes | Cooking time: overnight | Servings: 6-8

Introduction

Chanfana ou Lampantana is a traditional Portuguese dish made with goat meat cooked in red wine. This hearty and flavorful dish is perfect for a special occasion or a cozy family dinner.

History

Chanfana ou Lampantana has its origins in the Beira region of Portugal, where it was traditionally made by shepherds using goat meat. The dish was cooked slowly over an open fire, allowing the flavors to develop and the meat to become tender.

Ingredients

2.5 – 3 kg goat, cut into large pieces
120 g bacon, diced
125 ml olive oil
25 ml lard
2 onions, sliced
5 ml paprika
2 ml ground cloves
2 ml ground nutmeg
1 bay leaf
1 sprig parsley
3 cloves garlic
salt and pepper
piri-piri (optional)
3 – 4 liters red wine

How to prepare

Preheat the oven to 200°C.
In a pot, combine the meat and bacon, along with the oil and lard.
Add the onions, spices, herbs, and seasonings.
Pour enough wine to completely cover the ingredients.
Cover the pot and place it in a preheated oven at 200°C for 1 hour.
Remove the lid and stir the mixture.
If needed, add more wine.
Cover the pot again and reduce the oven temperature to 100°C.
Continue cooking, preferably overnight or until the meat is tender (cooking time may vary depending on the age of the lamb or goat).
Serve with potatoes boiled in their skins.

Variations

Substitute lamb or beef for the goat meat.
Add vegetables such as carrots, potatoes, or mushrooms to the dish.
Use white wine instead of red wine for a different flavor profile.

Cooking Tips & Tricks

Use a good quality red wine for the best flavor.

- Cooking the dish slowly over a low heat will help to tenderize the meat and develop the flavors.

- Adjust the seasoning to taste, adding more or less paprika, cloves, and nutmeg as desired.

- For a spicier dish, add more piri-piri or chili flakes.

Serving Suggestions

Serve Chanfana ou Lampantana with boiled potatoes or crusty bread to soak up the delicious sauce.

Cooking Techniques

Slow cooking is key to making Chanfana ou Lampantana. The dish is traditionally cooked in the oven at a low temperature for several hours to allow the flavors to develop and the meat to become tender.

Ingredient Substitutions

If you cannot find goat meat, you can use lamb or beef as a substitute. You can also use vegetable broth instead of wine for a non-alcoholic version of the dish.

Make Ahead Tips

Chanfana ou Lampantana can be made ahead of time and reheated before serving. The flavors will continue to develop as the dish sits, making it even more delicious.

Presentation Ideas

Serve Chanfana ou Lampantana in a large serving dish with a garnish of fresh parsley or cilantro. You can also sprinkle some paprika on top for a pop of color.

Pairing Recommendations

Chanfana ou Lampantana pairs well with a robust red wine such as a Portuguese Douro or Alentejo.

Storage and Reheating Instructions

Store any leftovers of Chanfana ou Lampantana in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chanfana ou Lampantana contains approximately 500 calories.

Carbohydrates

Each serving of Chanfana ou Lampantana contains approximately 10 grams of carbohydrates.

Fats

Each serving of Chanfana ou Lampantana contains approximately 20 grams of fats.

Proteins

Each serving of Chanfana ou Lampantana contains approximately 40 grams of proteins.

Vitamins and minerals

Chanfana ou Lampantana is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

Chanfana ou Lampantana is a rich and hearty dish that is high in protein and fats. It is a good source of iron and other essential nutrients.

Summary

Chanfana ou Lampantana is a delicious and hearty Portuguese dish made with goat meat cooked in red wine. This flavorful and comforting dish is perfect for a special occasion or a cozy family dinner.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I had decided to visit my dear friend Maria, who lived in a small village nestled in the hills of Portugal. As soon as I arrived, I could smell the delicious aroma of something cooking in the air.

Maria greeted me with a warm hug and a bright smile. "I'm so glad you're here, my dear friend," she said. "I'm making Chanfana ou Lampantana today, and I could use an extra pair of hands in the kitchen."

I was intrigued. I had never heard of this dish before, and I was eager to learn more. Maria led me into her cozy kitchen, where she had all the ingredients laid out on the counter. She explained that Chanfana ou Lampantana was a traditional Portuguese dish made with tender pieces of goat meat cooked in a rich and flavorful sauce.

As we worked together to prepare the dish, Maria shared the story of how she had learned to make Chanfana ou Lampantana. She told me that the recipe had been passed down through generations in her family, and that she had learned it from her own grandmother, who was known for her incredible cooking skills.

Maria's grandmother had taught her the secret to making the perfect Chanfana ou Lampantana – slow cooking. She explained that the key to this dish was to cook the goat meat low and slow, allowing it to become tender and flavorful. Maria had spent countless hours in the kitchen with her grandmother, learning the intricacies of this traditional recipe.

As we stirred the pot and let the flavors of the dish meld together, Maria shared her memories of cooking with her grandmother. She told me about the long hours spent chopping vegetables, browning meat, and simmering the sauce until it was just right. She spoke of the laughter and love that filled her grandmother's kitchen, and how those memories had stayed with her through the years.

As the Chanfana ou Lampantana simmered on the stove, filling the kitchen with its tantalizing aroma, Maria and I sat down to enjoy a glass of wine and reminisce about the past. She told me stories of growing up in the village, of the simple joys of life in the countryside, and of the traditions that had been passed down from generation to generation.

Finally, the moment of truth arrived. Maria ladled the steaming hot Chanfana ou Lampantana onto plates, and we sat down to savor the fruits of our labor. The first bite was pure bliss – the tender goat meat melted in my mouth, the rich sauce bursting with flavor. It was a dish unlike any I had ever tasted before, and I knew that I had stumbled upon a true culinary masterpiece.

As we finished our meal, Maria and I sat back in our chairs, content and full. I thanked her for sharing this special recipe with me, and for allowing me to glimpse into her world of tradition and heritage. I knew that this would not be the last time I made Chanfana ou Lampantana – it had become a part of me, a link to the past and a promise of the future.

And so, as I left Maria's house that evening, my heart full and my stomach satisfied, I knew that I had found more than just a recipe – I had found a connection to my heritage, a bond with the past, and a glimpse into the soul of Portuguese cuisine. The memory of that day would stay with me forever, a reminder of the power of food to bring people together, to create memories, and to tell stories that span generations. And for that, I would always be grateful.