Caribbean Iguana Stew

Name: Caribbean Iguana Stew
Cook time: 1 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 iguana, cleaned and cut in pieces; 1 large onion, chopped; 2 cloves garlic, crushed; 3 tomatoes, chopped; 2 green bell peppers, chopped; 4 tsp annatto (achiote) oil; Salt and black pepper to taste; Water or stock as needed

A classic Guyanese and Trinidadian iguana stew built on annatto, peppers, onion and tomato. Slow-simmered until the meat pulls apart easily.

Medium

1 hour 30 min

Serves 4

Caribbean

Stewed & Braised Iguana

Main Course / Entree

Leg Meat

Recipe Source: Uncommon Caribbean – Iguana Stew

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

Ingredients

•1 iguana, cleaned and cut in pieces
•1 large onion, chopped
•2 cloves garlic, crushed
•3 tomatoes, chopped
•2 green bell peppers, chopped
•4 tsp annatto (achiote) oil
•Salt and black pepper to taste
•Water or stock as needed

Instructions

1
Boil iguana in salted water until just tender; drain and cut to serving pieces.
2
Heat annatto oil; sauté onion, garlic, tomatoes, peppers until soft.
3
Add a splash of water/stock, iguana pieces, salt and pepper.
4
Simmer until sauce reduces and coats the meat; serve warm.