Curaçao Yuana Stoba (Iguana Stew)
Island-style stew with coconut milk, potatoes, herbs, and peppers.
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.
- 3
Add marinated iguana; simmer on low until tender (~45 minutes), adding liquid as needed.
- 4
Stir in whiskey just before serving; adjust seasoning.
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