The goatling stew with chestnuts and red wine - Carne de Cabra compuesta
The Tenerife natural landscape and climate does not allow growing the cattle, there are just a couple of small farms on the north of the island. So, the local population is used to farm goats as the main source of milk and meat. The goat meat remains one of the symbols of national Canary cuisine.
Thoughts and Ideas
Many years ago I tried the goat meat in Sardinia and since that time I’ve been persuaded that the goat meat has a very specific taste and smell. And it was only here, when I’d tried the local goat cheese and goat meat that I changed my opinion. I don’t know what is the reason, the conditions in which the animals live or the food they eat. The only thing I can tell you that the goat meat here is very delicate and a true treat. If you cannot get the goat meat you can take the beef. In any case take the meat on the bone, which makes the stew deeper. You can take almonds if chestnuts are not available.