Banana Stoba Curaçao (Iguana and Plantain Stew)

Name: Banana Stoba Curaçao (Iguana and Plantain Stew)
Cook time: 2 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lbs iguana meat, cut into pieces; 4 green bananas or plantains, peeled and sliced; 1 large onion, diced; 4 cloves garlic, minced; 2 tomatoes, diced; 1 bell pepper, diced; 2 tbsp tomato paste; 1 cup beef or chicken broth; 2 tbsp vegetable oil; 1 tsp cumin; 1 tsp paprika; 1/2 tsp curry powder (optional); 2 tbsp vinegar; Salt and pepper to taste; 1 scotch bonnet pepper (optional, for heat); Fresh parsley for garnish

Curaçao's banana stoba: tender iguana slow-cooked with green bananas or plantains in a rich, spiced sauce. Sweet-savory and deeply traditional.

Medium

2 hours 30 min

Serves 6

Caribbean

Stewed & Braised Iguana

Main Course / Entree

Leg Meat

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•2 lbs iguana meat, cut into pieces
•4 green bananas or plantains, peeled and sliced
•1 large onion, diced
•4 cloves garlic, minced
•2 tomatoes, diced
•1 bell pepper, diced
•2 tbsp tomato paste
•1 cup beef or chicken broth
•2 tbsp vegetable oil
•1 tsp cumin
•1 tsp paprika
•1/2 tsp curry powder (optional)
•2 tbsp vinegar
•Salt and pepper to taste
•1 scotch bonnet pepper (optional, for heat)
•Fresh parsley for garnish

Instructions

1
Season iguana pieces with salt, pepper, cumin, and paprika. Let marinate for 30 minutes.
2
Heat oil in a large Dutch oven. Brown the iguana pieces on all sides. Remove and set aside.