Entree: Bonaire, Sint Eustatius and Saba – Northern Culinary Region – Kabritu Stoba (Slow-braised Caribbean goat stew with aromatics, tomatoes, and root vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) goat stew meat, cut into 1–1.5 inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, approx. 8 oz (225 g), chopped
- 3 cloves garlic, minced (approx. 9 g)
- 1 red bell pepper, approx. 6 oz (170 g), sliced
- 1 Scotch bonnet pepper, whole or seeded for milder heat (approx. 10 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed or diced tomatoes, canned
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp (30 ml) white vinegar
- 1 tsp (4 g) salt, plus more to taste
- 1 tsp (2 g) black pepper
- 1 tsp (1 g) dried thyme or 1 sprig fresh thyme
- 1 bay leaf
- 3 medium potatoes, peeled and cut into 1-inch pieces, about 1 lb (450 g)
- 2 carrots, sliced, about 8 oz (225 g)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for finishing

Instructions

1. Marinate the goat: toss the goat pieces with 1 tbsp (15 ml) of the vinegar, 1/2 tsp (2.5 g) salt, 1/2 tsp (1 g) black pepper, and half the garlic. Let sit 30 minutes to 1 hour in the refrigerator if time allows.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed Dutch oven over medium-high heat. Brown the goat in batches so pieces get a good sear, about 3–4 minutes per side. Transfer browned pieces to a plate.
3. Reduce heat to medium, add the chopped onion, remaining garlic, and sliced red pepper to the pot. Sauté until softened, about 4–5 minutes.
4. Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, remaining 1 tbsp (15 ml) vinegar, broth, thyme, bay leaf, Scotch bonnet (whole for mild or chopped for more heat), and the browned goat with any accumulated juices. Bring to a gentle simmer.
5. Cover and simmer over low heat until the goat is tender, about 1½ to 2 hours. Check occasionally and add a splash of water or extra broth if the stew reduces too quickly.
6. When the goat is nearly tender, add the potatoes and carrots and continue to simmer, covered, until vegetables and meat are fork-tender, about 25–30 minutes more.
7. Remove the bay leaf and Scotch bonnet (if left whole) and taste; adjust salt and pepper. Stir in chopped cilantro or parsley just before serving.
8. Serve hot with rice, funchi, or boiled green bananas for an authentic island meal.