Entree: Bonaire, Sint Eustatius and Saba – National Cuisine – Kabritu Stoba (A slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 55 min

Additional 15 min

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1 1/2-inch pieces
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) butter (optional)
- 1 tsp (5 g) salt for seasoning meat
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) soy sauce or tamari for browning
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, peeled and cut into 1-inch chunks
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 red bell pepper, chopped
- 1 cup (240 ml) canned crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or water-based stock
- 1/4 cup (60 ml) red wine or 1 tbsp (15 ml) white vinegar for deglazing and tang
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1 bay leaf
- 1 small hot pepper (Scotch bonnet or habanero) whole or split for flavor; remove for milder stew
- 1 tbsp (15 ml) brown sugar or molasses (optional, to balance acidity)
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Marinate and brown the goat: Season goat pieces with 1 tsp (5 g) salt and 1/2 tsp (2 g) black pepper. Toss with 2 tbsp (30 ml) soy sauce and let sit 15–30 minutes if time allows. Heat 1 tbsp (15 ml) vegetable oil and 1 tbsp (15 ml) butter in a heavy Dutch oven over medium-high heat. Brown goat in batches until well caramelized, 4–6 minutes per side, then remove and set aside.
2. Sauté aromatics: Lower heat to medium, add the chopped onion and cook until softened, about 4 minutes. Add garlic and cook 30 seconds until fragrant. Stir in cumin and paprika and cook 30 seconds to bloom the spices.
3. Deglaze and build the stew: Add the red wine or vinegar to deglaze the pot, scraping up browned bits. Stir in crushed tomatoes, tomato paste, and stock. Return browned goat to the pot.
4. Add remaining flavorings: Add carrot, red bell pepper, thyme, bay leaf, whole hot pepper (if using), and brown sugar or molasses if using. Bring to a gentle boil, then reduce heat to low, cover, and simmer gently until goat is tender, about 1 1/2 to 2 hours. Stir occasionally and add water if liquid reduces too much.
5. Finish with potatoes and adjust seasoning: With about 25–30 minutes remaining, add the potatoes so they cook through but do not disintegrate. Taste and adjust salt and pepper. Remove the whole hot pepper for milder flavor and discard thyme sprig and bay leaf before serving.
6. Serve: Spoon kabritu stoba into bowls, garnish with chopped parsley or cilantro, and serve hot with white rice, funchi, or crusty bread.