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Curaçao's banana stoba: tender iguana slow-cooked with green bananas or plantains in a rich, spiced sauce. Sweet-savory and deeply traditional.
Season iguana pieces with salt, pepper, cumin, and paprika. Let marinate for 30 minutes.
Heat oil in a large Dutch oven. Brown the iguana pieces on all sides. Remove and set aside.
In the same pot, sauté onion, garlic, and bell pepper until softened, about 5 minutes.
Add tomatoes and tomato paste. Cook for 3 minutes, stirring.
Return iguana to the pot. Add broth, vinegar, and curry powder if using.
Bring to a boil, then reduce heat. Cover and simmer for 1 hour.
Add sliced bananas and whole scotch bonnet (if using - don't pierce it for milder heat).
Continue cooking for 45 minutes until meat is tender and bananas have absorbed the flavors.
Remove scotch bonnet before serving. Garnish with fresh parsley.
Serve with white rice or funchi (Caribbean cornmeal).
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