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A classic Guyanese and Trinidadian iguana stew built on annatto, peppers, onion and tomato. Slow-simmered until the meat pulls apart easily.
Boil iguana in salted water until just tender; drain and cut to serving pieces.
Heat annatto oil; sauté onion, garlic, tomatoes, peppers until soft.
Add a splash of water/stock, iguana pieces, salt and pepper.
Simmer until sauce reduces and coats the meat; serve warm.
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