Entree: Aruba – Cabrito Stoba (Slow-braised Aruban young goat stew in a rich tomato and spice sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (907 g) cabrito or young goat, cut into stew-size pieces
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1 red bell pepper, seeded and chopped, about 6 oz (170 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or chicken stock
- 1/2 cup (120 ml) dry white wine
- 2 medium potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 2 bay leaves
- 1 sprig fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) sherry or apple cider vinegar
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat goat pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Heat 3 tbsp (45 ml) oil in a heavy Dutch oven over medium-high heat and brown meat in batches until well browned. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add chopped onion 8 oz (225 g) and red bell pepper 6 oz (170 g) to the pot and sauté until softened, about 5–7 minutes. Stir in garlic 9 g and cook 1 minute.
3. Add tomato paste 2 tbsp (30 ml), cumin 1 tsp (5 g), paprika 1 tsp (5 g), oregano 1 tsp (5 g) and cook 1–2 minutes to develop flavor.
4. Return browned goat to the pot. Pour in wine 1/2 cup (120 ml) to deglaze, scraping up browned bits, then add stock 1 cup (240 ml), bay leaves, thyme, vinegar 1 tbsp (15 ml), and sugar 1 tsp (5 g) if using.
5. Bring to a gentle simmer, cover, reduce heat to low and braise until goat is nearly tender, about 1½–2 hours.
6. Add potatoes 1 lb (450 g) and carrots 8 oz (225 g), stir, cover and continue simmering until vegetables and meat are tender and sauce is thickened, about 25–35 minutes more.
7. Remove bay leaves and thyme sprig. Taste and adjust salt and pepper 1 tsp (5 g) as needed. Sprinkle with chopped parsley or cilantro 2 tbsp (30 ml) and serve with funchi, rice, or boiled plantains.