Chanfana

Chanfana is a hearty goat (or lamb) stew that is assembled and baked in clay pots. The meat is generously seasoned with paprika, garlic, bay leaves, and piri-piri. The combination is then doused in copious amounts of red wine. Chanfana is cooked for hours until the meat is tender and the sauce thickens. There are several different theories about the origin of chanfana, but they remain mostly unconfirmed. The most common version claims that the dish appeared during the French invasion of Portugal at the beginning of the 19th century. It most likely originated in central Portugal (Beira), but is now mostly assoicated with Coimbra. The dish was certainly created out of necessity, with ingredients once considered essential to every Portuguese household. To this day, two Portuguese cities - Miranda do Corvo and Vila Nova de Poiares - continue their dispute over the true birthplace of chanfana. Regardless of these differing opinions, this rich stew is enjoyed throughout Portugal and is typically accompanied by boiled potatoes.