Igra Stobá (Liver Stew) is a traditional Curaçaoan recipe for a classic stew of salt cod in a tomato base with onions, celery and green bell pepper. The full recipe is presented here and I hope you enjoy this classic Curaçaoan version of: Liver Stew (Igra Stobá).
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This Version of Liver Stew Recipe, is very popular on the island of Curacao and its neighbouring islands. It is typically prepared with beef or goat liver (but lamb's liver also works). The use of soy sauce is interesting here, as it was brought from the other former Dutch possession in Indonesia.
Ingredients:
For washing the liver:
250ml water
100ml milk
100ml vinegar (or lime juice)
For the Stew:
500g beef, goat or lamb liver
1 large tomato, diced
1 large onion, diced
2 garlic cloves, minced
2 tbsp butter
juice of 1 lime
1 tsp freshly-grated nutmeg
1 tsp ground cumin
Salt and Soy sauce, to taste
500ml water
1 tsp ground anatto (achiote) seeds
Method:
Thoroughly wash the liver, remove any membranes then slice into serving-sized pieces. Put the liver pieces in a bowl then add the milk, water and vinegar. Cover and set aside to marinate for 2 hours in the refrigerator.
After this time transfer the liver and its marinating liquid into a saucepan. Add enough water to cover, bring to a boil and cook for 30 minutes. Take off the heat, drain the liver then allow to cool until it can be handled before cubing.
Place a saucepan over medium heat. Add the butter and when foaming add the onion and fry for 3 minutes. Now add in the tomato and garlic. Cook for 2 minutes more before adding the nutmeg, cumin, salt and soy sauce. Bring to a simmer and cook for 2 minutes.
At this point pour in the water and lime juice, then continue cooking until the mixture starts to thicken into a sauce (about 15 minutes). Add in the diced liver and the ground annatto and cook for about 10 minutes further, until the liver is tender.
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