Kabritu Stoba - Slow-cooked Curaçaoan Goat Stew

Ingredients

• 2 pounds (900g) boneless goat meat, cut into cubes 2 pounds (900g) boneless goat meat, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish) 2 tablespoons fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent.
2. 2.
   Add the goat meat to the pot and brown it on all sides, ensuring each piece is seared evenly.
3. 3.
   Stir in the diced bell pepper and tomatoes, cooking for a few minutes until they soften.
4. 4.
   Add the tomato paste, beef or vegetable broth, bay leaves, ground cumin, ground coriander, paprika, dried thyme, salt, and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 2 hours, or until the goat meat becomes tender and the flavors meld together.
6. 6.
   Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
7. 7.
   Garnish with fresh parsley and serve hot with funchi or rice.

Treat your ingredients with care...

• Goat meat — If you prefer a milder flavor, you can soak the goat meat in a mixture of vinegar and water for 30 minutes before cooking. This helps to remove any gamey taste.
• Funchi — Funchi is a traditional side dish for Kabritu Stoba. To prepare it, bring 4 cups of water to a boil, then gradually whisk in 1 cup of cornmeal. Cook over low heat, stirring constantly, until the mixture thickens. Pour the funchi into a greased dish and let it cool before slicing and serving.

Tips & Tricks

• For an extra depth of flavor, marinate the goat meat in the spice mixture overnight before cooking.
• If you can't find goat meat, you can substitute it with lamb or beef.
• Adjust the spiciness by adding chili powder or hot sauce if desired.
• Allow the stew to rest for a while before serving to allow the flavors to meld together even more.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Kabritu Stoba hot with a side of funchi or rice. The stew pairs well with a fresh green salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the Kabritu Stoba with a sprinkle of fresh parsley to add a pop of color. Serve it in a deep bowl or on a plate, allowing the thick sauce to envelop the meat and vegetables.