Belizean Iguana Stew with Coconut

In a large bowl, combine iguana pieces with lime juice, vinegar, and 1 tsp salt. Toss to coat thoroughly. Cover and marinate in refrigerator for 1 hour.

Remove iguana from marinade and pat dry with paper towels. Discard marinade.

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown iguana pieces on all sides, about 3-4 minutes per side. Transfer to a plate.

In the same pot, add onion and garlic. Sauté until softened and fragrant, about 5 minutes.

Add carrots, tomatoes, bell peppers, and pierced habanero. Stir and cook for 5 minutes.

Return browned iguana to the pot. Add coconut milk, broth, thyme, bay leaves, allspice, and black pepper. Stir well.

Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.

Add cabbage and continue simmering for 30 more minutes, until iguana is very tender and cabbage is cooked.

Remove habanero pepper, thyme sprigs, and bay leaves. Taste and adjust seasoning with salt and pepper.

Stir in fresh cilantro just before serving.

Serve hot with white rice, beans, and fried plantains.