Entree: Curacao – Stoba di Kabritu (Slow-braised Curaçao goat stew with root vegetables and warm Creole spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) goat shoulder, cut into 1½-inch (3 cm) pieces
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (60 ml) sour orange juice or fresh orange juice
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 5/16 oz (9 g)
- 1 green bell pepper, chopped, about 5 oz (150 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) canned diced tomatoes
- 2 cups (480 ml) beef or chicken stock
- 2 medium potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 tsp (1 g) dried thyme
- 1 whole scotch bonnet or habanero pepper, left whole for heat or omitted
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Additional salt and black pepper to taste

Show original ingredient measurements

- 2 lb (900 g) goat shoulder, cut into 1½-inch (3 cm) pieces
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) white vinegar
- 1/4 cup (60 ml) sour orange juice or fresh orange juice
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1 green bell pepper, chopped, about 5 oz (150 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) canned diced tomatoes
- 2 cups (480 ml) beef or chicken stock
- 2 medium potatoes, peeled and cut into chunks, about 1 lb (450 g)
- 1 medium carrot, sliced, about 4 oz (115 g)
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground allspice
- 1 tsp (1 g) dried thyme
- 1 whole scotch bonnet or habanero pepper, left whole for heat or omitted
- 1 tbsp (12 g) brown sugar
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- Additional salt and black pepper to taste

Instructions

1. In a large bowl combine the goat pieces with salt, pepper, white vinegar, and sour orange juice. Toss to coat and let marinate 30 minutes at room temperature or up to 2 hours refrigerated.
2. Heat the vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Brown the marinated goat in batches, 3–4 minutes per side, and transfer browned pieces to a plate.
3. Reduce heat to medium, add the chopped onion and cook until softened, about 5 minutes. Add the garlic and bell pepper and cook 2 more minutes.
4. Stir in the tomato paste and cook 1 minute, then add the diced tomatoes and scrape up any browned bits from the bottom of the pot.
5. Return the browned goat to the pot and pour in the stock. Add the potatoes, carrot, bay leaves, cumin, allspice, thyme, whole hot pepper if using, and brown sugar. Bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours until goat is very tender, stirring occasionally and adding a splash of water or stock if the sauce reduces too far.
7. Adjust seasoning with salt and pepper, remove the whole hot pepper and bay leaves, and mash a few potato pieces into the sauce to thicken if desired.
8. Garnish with chopped cilantro and serve hot with rice, fried plantains, or crusty bread.