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Submit an ImageBelizean Iguana Stew with Coconut
Traditional Belizean stew with iguana marinated in lime and vinegar, then simmered with coconut milk, Caribbean vegetables, and habanero.
Ingredients
- •2 lbs iguana leg meat, cut into 2-inch pieces
- •Juice of 3 limes
- •1/4 cup white vinegar
- •1 tsp salt (for marinade)
- •3 tbsp vegetable oil
- •1 large onion, sliced
- •4 cloves garlic, minced
- •2 large carrots, peeled and cut into chunks
- •2 cups cabbage, roughly chopped
- •3 tomatoes, diced
- •1 red bell pepper, cut into strips
- •1 green bell pepper, cut into strips
- •1 habanero pepper, whole (pierced with fork)
- •1 can (14 oz) coconut milk
- •2 cups chicken or vegetable broth
- •2 sprigs fresh thyme
- •1/4 cup fresh cilantro, chopped
- •2 bay leaves
- •1 tsp ground allspice
- •1 tsp black pepper
- •Salt to taste
Instructions
- 1
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.
- 2
Remove iguana from marinade and pat dry with paper towels. Discard marinade.
- 3
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.
- 4
In the same pot, add onion and garlic. Sauté until softened and fragrant, about 5 minutes.
- 5
Add carrots, tomatoes, bell peppers, and pierced habanero. Stir and cook for 5 minutes.
- 6
Return browned iguana to the pot. Add coconut milk, broth, thyme, bay leaves, allspice, and black pepper. Stir well.
- 7
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- 8
Add cabbage and continue simmering for 30 more minutes, until iguana is very tender and cabbage is cooked.
- 9
Remove habanero pepper, thyme sprigs, and bay leaves. Taste and adjust seasoning with salt and pepper.
- 10
Stir in fresh cilantro just before serving.
- 11
Serve hot with white rice, beans, and fried plantains.
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