Kabritu Stoba (Dutch Antilles Goat Stew)

This is a spicy stew with goat’s meat as a main ingredient. Serve over rice, funchi or potatoes.

Step: 1

Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.

Step: 2

Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper.

Step: 3

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.

Per Serving: 236 calories; protein 32.2g; carbohydrates 6.5g; fat 8.4g; cholesterol 86.2mg; sodium 298.3mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.