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00Ingredients
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2 pounds iguana meat, or substitute tuna or chicken, in large chunks
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Juice of 1 lime
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3 cups water
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1 cup coconut milk
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10 small potatoes, diced
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3 tomatoes, chopped
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3 bell peppers, cut into 1-inch pieces
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1 cup noodles, such as macaroni
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2 bay leaves
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½ teaspoon oregano
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1 sprig parsley
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1 sprig thyme
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3 stalks celery, cut into ½ inch pieces
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2 habanero chiles, seeds and stems removed, chopped
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3 cloves garlic, chopped
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Salt and pepper to taste
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1 ounce whiskey of choice
Instructions
In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stock pot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.
Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.
Just before serving, add the shot of whiskey and stir well.
| Servings |
| 4-6 |
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It’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk.
Ingredients
InstructionsIn a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stock pot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes. Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes. Just before serving, add the shot of whiskey and stir well.
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