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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 10 min

Total 2 hrs 40 min

Ingredients

- 3 lb (1,360 g) goat shoulder or leg, cut into 1–1.5 inch pieces
- 3 tbsp (45 ml) lime juice or white vinegar (for marinade)
- 1 tsp (5 g) salt for marinade
- 3 tbsp (45 ml) vegetable oil for browning
- 1 large (225 g) yellow onion, chopped
- 4 cloves (12 g) garlic, minced
- 2 medium (285 g) tomatoes, chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef or chicken broth
- 1/2 cup (120 ml) dark beer or water (optional)
- 2 medium (300 g) potatoes, peeled and cut into chunks
- 2 medium (150 g) carrots, sliced
- 1 green bell pepper, chopped (approx. 120 g)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (2 g) ground allspice (pimento) or 6 whole pimento berries
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) brown sugar
- 1 Scotch bonnet or habanero pepper, left whole for flavor or chopped for heat, approx. 10 g (optional)
- 2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) vegetable oil or bacon drippings for finishing
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (5 g) kosher salt, or to taste

Instructions

1. Marinate the goat: Toss goat pieces with lime juice or vinegar and 1 tsp (5 g) salt. Let sit 30–60 minutes, then drain and pat dry.
2. Brown the meat: Heat 3 tbsp (45 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown goat pieces in batches until deeply caramelized, about 4–6 minutes per batch. Remove and set aside.
3. Sauté aromatics: Reduce heat to medium, add chopped onion and bell pepper to the pot and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Build the stew: Stir in tomato paste and chopped tomatoes and cook 2–3 minutes. Return browned goat to the pot. Add broth, beer or water, thyme, bay leaves, allspice, cumin, brown sugar, soy sauce or Worcestershire, and whole or chopped Scotch bonnet. Bring to a simmer.
5. Braise: Cover and simmer gently on low heat for 1.5–2 hours, or until goat is nearly tender. Alternatively, bake covered at 325°F (160°C) for 1.5–2 hours.
6. Add vegetables: Add potatoes and carrots, cover, and continue simmering until meat and vegetables are tender, about 30–40 minutes. Skim fat as needed.
7. Finish and season: Remove bay leaves and thyme stems; adjust seasoning with salt and pepper. If a thicker sauce is desired, raise heat and reduce uncovered for 5–10 minutes or mash a few potato chunks into the sauce. Stir in 1 tbsp (15 ml) oil or drippings for sheen.
8. Serve hot with rice, funchi, or crusty bread and a wedge of lime.