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Curaçao Yuana Stoba (Iguana Stew)

Name: Curaçao Yuana Stoba (Iguana Stew)
Cook time: 1 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 2 lb iguana meat, in chunks; Juice of 1 lime; 3 cups water; 1 cup coconut milk; 10 small potatoes, diced; 3 tomatoes, chopped; 3 bell peppers, cut in chunks; 1 cup macaroni (uncooked); 2 bay leaves; 1/2 tsp dried oregano; Fresh parsley and thyme sprigs; 3 celery stalks, sliced; 2 habaneros, chopped (seeded); 3 cloves garlic, chopped; Salt and black pepper to taste; 1 oz whiskey (finish)

Yuana stoba is Curaçao's traditional iguana stew, slow-cooked with tomatoes, peppers and warm spices until the meat falls apart. Island classic.

Medium

1 hour 45 min

Serves 6

Caribbean

Stewed & Braised Iguana

Main Course / Entree

Leg Meat

Recipe Source: Fiery Foods (Dave DeWitt) – Iguana Stew (Curaçao style)

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

Ingredients

•2 lb iguana meat, in chunks
•Juice of 1 lime
•3 cups water
•1 cup coconut milk
•10 small potatoes, diced
•3 tomatoes, chopped
•3 bell peppers, cut in chunks
•1 cup macaroni (uncooked)
•2 bay leaves
•1/2 tsp dried oregano
•Fresh parsley and thyme sprigs
•3 celery stalks, sliced
•2 habaneros, chopped (seeded)
•3 cloves garlic, chopped
•Salt and black pepper to taste
•1 oz whiskey (finish)

Instructions

1
Marinate iguana pieces with lime juice and salt 15–30 minutes.
2
In a pot, combine water, coconut milk, potatoes, tomatoes, peppers, macaroni, bay, oregano, herbs, celery, habanero, garlic, salt and pepper; simmer ~45 minutes.