Entree: Curacao – Central Culinary Region – Kabritu Stoba (Goat Stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 1 hr 30 min

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–2 in (2.5–5 cm) pieces
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 1 large yellow onion, sliced (about 8 oz / 225 g)
- 1 red bell pepper, seeded and sliced
- 4 cloves garlic, minced
- 1 can 14 oz (400 g) crushed tomatoes
- 1/2 cup (120 ml) beef or chicken broth
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) tomato paste
- 2 bay leaves
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground allspice (pimento) or 4 whole allspice berries, lightly crushed
- 1/2 tsp (2.5 ml) dried thyme or 1 tsp (5 ml) fresh thyme leaves
- 1 tbsp (12 g) brown sugar, packed
- 1 scotch bonnet or habanero pepper, left whole (optional for heat)
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- Kosher salt and freshly ground black pepper, to taste (start with 1 1/2 tsp / 8 g salt)
- 2 tbsp (30 ml) chopped fresh cilantro or flat-leaf parsley, for finishing
- 1 lime, cut into wedges, for serving

Instructions

1. Marinate and season: In a large bowl toss the goat pieces with 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) black pepper, and 1 tbsp (15 ml) red wine vinegar. Cover and refrigerate 1–3 hours (or overnight) to mellow and tenderize.
2. Brown the meat: Heat oil in a heavy Dutch oven over medium-high heat. Working in batches, brown goat pieces on all sides until deeply caramelized, 6–8 minutes per batch; transfer browned pieces to a plate.
3. Sauté aromatics: Reduce heat to medium, add the sliced onion and red pepper to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add garlic and tomato paste and cook 1 minute until fragrant.
4. Build the stew: Return browned goat to the pot. Stir in crushed tomatoes, broth, Worcestershire sauce (if using), brown sugar, bay leaves, cumin, allspice, thyme, and the whole scotch bonnet pepper (keep it whole to control heat). Add any accumulated juices from the resting plate.
5. Simmer gently: Bring to a gentle boil, then reduce heat to low, cover partially, and simmer 1 1/2–2 hours, stirring occasionally, until goat is fork-tender and connective tissue has broken down. Add more broth or water (in 1/2 cup / 120 ml increments) if the stew becomes too dry.
6. Finish and adjust seasoning: Remove the whole scotch bonnet and bay leaves. Taste and adjust salt, pepper, and a splash more vinegar or brown sugar if needed to balance acidity and sweetness.
7. Serve: Sprinkle chopped cilantro or parsley over the stew and serve hot with lime wedges alongside funchi (cornmeal polenta), white rice, or crusty bread.