Kabritu Stoba (Stewed Kid Goat)

Ingredients:

225g salt beef
675g kid goat meat (kabritu), cubed
3 tbsp lime juice
4 tbsp butter
2 onions, sliced
2 garlic cloves, minced
1 green bell pepper, finely chopped
1 hot chilli, minced (or to taste)
2 ripe tomatoes, blanched, peeled, and quartered
1 tsp sugar
1/4 tsp freshly-grated nutmeg
2 tbsp Annatto oil (ruku)
3 potatoes, peeled and diced
1 young cucumber, halved and with seeds scooped out
salt and black pepper, to taste

Method:

Place the salt beef in a large bowl, cover with plenty of water then set aside to soak over night. The following day, drain the beef then place the meat in a large pan and cover with 1l fresh water. Bring to a boil, reduce to a simmer and cook for about 60 minutes. Remove the beef from the pan with a slotted spoon. When cold enough to handle chop finely then return to the pan (retain the cooking stock).

Rub the goat meat with the lime juice and set aside.

In a separate pan melt 4 tbsp butter and use to fry the onion for about 6 minutes, or until transparent. Now add the garlic, green bell pepper and chilli and fry for 2 minutes before adding the tomatoes, sugar, nutmeg, annatto oil and goat meat. Season to taste then bring to a simmer and cook for about 30 minutes before adding the beef and its cooking liquid.

Stir-in the diced potatoes then bring the mixture to a boil. Reduce to a simmer then continue to cook for a further 30 minutes, or until the potatoes are tender. Traditional Aruban cooks use the spiny cucumber, concomber which is added to the stew at the same time as the potatoes. If this is not available, add an ordinary cucumber to the stew about 10 minutes before you are ready to serve.

Serve the stew on a bed of rice or with mashed sweet potatoes.