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Yuana stoba is Curaçao's traditional iguana stew, slow-cooked with tomatoes, peppers and warm spices until the meat falls apart. Island classic.
Marinate iguana pieces with lime juice and salt 15–30 minutes.
In a pot, combine water, coconut milk, potatoes, tomatoes, peppers, macaroni, bay, oregano, herbs, celery, habanero, garlic, salt and pepper; simmer ~45 minutes.
Add marinated iguana; simmer on low until tender (~45 minutes), adding liquid as needed.
Stir in whiskey just before serving; adjust seasoning.
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