Bosnian-style Iguana Stew

Ingredients

In adapting the original Panamanian Iguana Stew to Bosnian cuisine, we incorporate traditional Bosnian spices and flavors. The original recipe is modified to include ingredients commonly used in Bosnian cooking, such as paprika, garlic, and onions. Additionally, the cooking technique is adjusted to slow-cook the iguana meat, allowing it to become tender and infuse with the flavors of the stew. We alse have the original recipe for Iguana Stew, so you can check it out.

• 1 kg (2.2 lbs) iguana meat, cut into pieces 1 kg (2.2 lbs) iguana meat, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, diced 2 potatoes, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 45g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the iguana meat to the pot and cook until browned on all sides.
3. 3.
   Stir in the paprika, dried thyme, dried rosemary, bay leaf, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Add the carrots, potatoes, bell peppers, and tomatoes to the pot. Pour in the broth and bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the iguana meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Bosnian-style Iguana Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Iguana meat — Ensure that the iguana meat is properly cleaned and prepared before cooking. Remove any excess fat or skin and cut it into small, manageable pieces.

Tips & Tricks

• If iguana meat is not available, you can substitute it with chicken or rabbit for a similar texture and flavor.
• For a spicier stew, add a pinch of cayenne pepper or chili flakes.
• Allow the stew to simmer for a longer time to enhance the flavors even further.
• Serve the stew with a dollop of sour cream for added richness.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Bosnian-style Iguana Stew in deep bowls, accompanied by crusty bread or polenta. The stew is best enjoyed piping hot, allowing the flavors to fully develop.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of color. Serve it in rustic bowls or clay pots to enhance the traditional Bosnian presentation.