Chanfana

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Monumento em Homengem à Chanfana - Semide - Portugal (3707573757)

Chanfana is a traditional Portuguese dish originating from the Beira Litoral region, particularly associated with the municipalities of Miranda do Corvo and Pampilhosa da Serra. It is a hearty stew made primarily from goat meat, red wine, and a variety of spices, slow-cooked in a black clay pot known as a caçoila.

Ingredients

The main ingredients of Chanfana include:

• Goat meat (traditionally from an older goat)
• Red wine
• Garlic
• Bay leaves
• Paprika
• Olive oil
• Salt
• Pepper

Preparation

The preparation of Chanfana involves marinating the goat meat in red wine, garlic, bay leaves, paprika, salt, and pepper for several hours, often overnight. The marinated meat is then placed in a caçoila and slow-cooked in an oven for several hours. The slow cooking process allows the flavors to meld together, resulting in a rich and flavorful dish.

Cultural Significance

Chanfana is traditionally served during festive occasions and family gatherings. It is often associated with religious celebrations, particularly in the Catholic Church where it is served during Easter and Christmas.

Variations

While the traditional recipe calls for goat meat, variations of Chanfana can be made using lamb or even pork. The choice of meat can vary depending on regional preferences and availability.

Related Dishes

• Cabidela
• Cozido à portuguesa
• Feijoada
• Caldeirada

See Also

• Portuguese cuisine
• List of Portuguese dishes
• Mediterranean cuisine