kabritu-stoba
Next Dish: Chole Bhature
Kabritu Stoba is a traditional dish from the Caribbean island of Curaçao. It is a hearty stew made primarily from goat meat, which is slow-cooked until tender with a blend of spices, herbs, and vegetables. The dish is typically served with rice or funchi, a local cornmeal mush similar to polenta. The name "Kabritu Stoba" translates to "goat stew" in Papiamentu, the local language of Curaçao.
Recipe
Ingredients:
2 pounds of goat meat
2 tablespoons of vegetable oil
2 cloves of garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tomatoes, diced
1 Scotch bonnet pepper, optional
1 tablespoon of fresh thyme
1 tablespoon of fresh rosemary
1 tablespoon of fresh oregano
2 bay leaves
Salt and pepper to taste
1 cup of beef broth
1 cup of red wine
2 tablespoons of tomato paste
1 cup of chopped carrots
1 cup of chopped potatoes
Instructions:
Cut the goat meat into chunks and season with salt and pepper.
Heat the vegetable oil in a large pot over medium heat. Add the goat meat and brown on all sides. Remove the meat from the pot and set aside.
In the same pot, add the garlic, onion, green bell pepper, red bell pepper, and tomatoes. Cook until the vegetables are softened.
Add the Scotch bonnet pepper (if using), thyme, rosemary, oregano, and bay leaves to the pot. Stir to combine.
Return the goat meat to the pot. Add the beef broth, red wine, and tomato paste. Stir to combine.
Bring the mixture to a simmer, cover the pot, and let it cook for about 2 hours, or until the goat meat is tender.
Add the chopped carrots and potatoes to the pot. Continue to simmer for another 30 minutes, or until the vegetables are tender.
Check the seasoning and add more salt and pepper if needed.
Serve the Kabritu Stoba hot.