Entree: Aruba – Central Culinary Region – Cabrito Stoba (Slow-braised Aruban goat stew in a savory tomato-herb sauce)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 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)
- 4 cloves garlic, minced (12 g)
- 1 red bell pepper, seeded and chopped, about 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or goat stock
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) dry white wine or extra stock (optional)
- 2 medium potatoes, peeled and cut into chunks
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- 1–2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- 1 tbsp (15 ml) white vinegar or 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) brown sugar
- 1.5 tsp (9 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- Fresh parsley or cilantro for garnish (optional)

Instructions

1. Pat the cabrito pieces dry and season with half the salt and pepper. Heat the oil in a heavy Dutch oven over medium-high heat. Brown the meat in batches until well caramelized, about 6–8 minutes per batch, then set aside.
2. In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened and beginning to color, about 5–7 minutes. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
3. Add the cumin, smoked paprika, oregano, bay leaves, Worcestershire sauce, vinegar, brown sugar, and the remaining salt and pepper. Stir to combine and cook for 1 minute.
4. Return the browned cabrito to the pot. Pour in the stock, water, and wine if using, scraping up any browned bits from the bottom. Bring to a gentle simmer, reduce heat to low, cover, and braise until the meat is tender, about 1.5–2 hours.
5. Add the potato chunks about 30 minutes before the end of cooking so they become tender without falling apart. Check seasoning and adjust salt and pepper as needed.
6. Remove bay leaves, and serve the Cabrito Stoba hot garnished with chopped parsley or cilantro alongside rice, funchi, or boiled plantains.