Carne guisada, which translates to “stewed meat,” is a slow-simmered dish that varies across the state. Some people make their carne guisada with pork, others with chicken. The most common meat used, however is beef.


  • 2kg cubed beef or pork
  • 1/2 teaspoon salt
  • 3 garlic cloves, minced
  • 120ml vinegar
  • 1 bayleaf
  • 1 teaspoon black pepper
  • 1 chilli, pounded to a paste
  • 4 white potatoes, cubed
  • 1.4kg cassava root
  • 3 medium white yams
  • 3 green bananas or plantains
  • 3 onions, chopped
  • 120ml cooking oil



  • Mix together the salt, garlic, vinegar, bayleaf, black pepper and chilli and use to marinate the meat overnight.

  • Add the oil and onions to a large pot and fry until soft then add the meat and marinade and simmer gently until the meat is done.

  • Add the chopped vegetables and cover with water. Bring to a boil, reduce to a simmer and cook for about 40 minutes, until the vegetables are done.

  • Season with salt, paprika and pepper and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *