  Top: Goat kaldereta; Bottom: Beef kaldereta with rice | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Popular in the Philippines, Luzon (Southern Tagalog) |
| Serving temperature | Hot |
| Main ingredients | Goat /mutton shoulders, corn oil, onion, garlic, carrots, bell pepper, potatoes, chili, flour, liver spread, tomato paste, butter, stock (beef or brown) |
| Variations | Beef, pork, chicken |
| Similar dishes | Afritada, Menudo |
Kaldereta or caldereta[1][2] is a goat meat[3] stew from the Philippines. Variations of the dish use beef,[4] chicken,[5] or pork.
Commonly, the goat meat is stewed with vegetables and liver paste. Vegetables may include: tomatoes, potatoes, olives, bell peppers, and hot peppers. Kaldereta sometimes includes tomato sauce.
Caldereta's name was derived from the Spanish word caldera meaning cauldron. The dish is similar to meat stews from the Iberian Peninsula and was brought to the Philippines by the Spaniards during their 333-year occupation of the Philippines.
It also has its similarities with afritada and mechado, because it uses tomatoes, potatoes, carrots and bell peppers as its main ingredients.
Kaldereta is usually served during special occasions such as parties, and festivities.
