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Curaçao kabritu stoba
Stoba di kabritu: Curaçao goat stew with peppers and cumin
Stoba di kabritu is the home cooking of Curaçao and Aruba, a goat stew made in nearly every kunuku (country) kitchen and at birthday parties: bone-in goat browned and slowly braised with sweet peppers, tomato, onion, cumin, a hint of nutmeg and hot madame jeanette pepper, often with cucumber or papaya stirred in at the end. It is served with funchi (cornmeal), rice or fried plantain. The usual mistake is browning the goat too briefly; deep colour at the start gives the stew its rich brown sauce. Ask your butcher for goat cut into small pieces. Chef's tip: a teaspoon of brown sugar caramelised in the oil before the meat goes in gives the authentic dark, slightly sweet base.
- Total time
- 150 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 3 ⅓ lb bone-in goatcut into 4 cm pieces
- 1 limejuiced
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 tsp brown sugar
- 2 onionssliced
- 4 cloves garliccrushed
- 1 red peppersliced
- 1 green peppersliced
- 1 scotch bonnet pepperwhole
- 2 tbsp tomato purée
- 14 oz chopped tomatoes
- ¼ tsp ground nutmeg
- 2 cups water
- 1 cucumberpeeled, deseeded, in chunks
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Method
0/5 doneStep 1: Rub 3 ⅓ lb bone-in goat with 1 lime, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper and marinate in the fridge for at least 2 hours.
120 minStep 2: Heat 3 tbsp vegetable oil in a heavy pot over a medium-high heat, add 1 tsp brown sugar and let it bubble dark brown, about 1 minute, then add the goat in batches and brown deeply on all sides, 8–10 minutes.
10 minStep 3: Add 2 onions, 4 cloves garlic, 1 red pepper and 1 green pepper and cook for 5 minutes. Stir in 2 tbsp tomato purée and the rest of 1 tsp ground cumin for 1 minute.
6 minStep 4: Add 14 oz chopped tomatoes, ¼ tsp ground nutmeg, 1 scotch bonnet pepper, 2 cups water and the rest of 1 tsp salt. Cover and simmer gently for 1 hour 30 minutes, until the goat is tender and falling from the bone.
90 minStep 5: Add 1 cucumber and simmer uncovered for 15 minutes, until the sauce is thick and the cucumber is translucent. Remove the whole pepper and serve with funchi or rice.
15 min
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 40 g
- Carbs
- 12 g
- Fat
- 20 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does curaçao kabritu stoba take?
- About 150 minutes in total: 25 minutes to prepare and 125 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime?
- Lemon, same amount.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
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