Kabritu Stobá (Goat Meat Stew) is a traditional Saban recipe for a classic stew of goat meat with onion and tomato in a tomato puree and soy sauce base coloured with ground annatto seeds. The full recipe is presented here and I hope you enjoy this classic Saban version of: Goat Meat Stew (Kabritu Stobá).
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The use of soy sauce is interesting here, as it was brought from the other former Dutch possession in Indonesia. This is the Saban equivalent of Karni Sobá where goat meat was used instead of the more typical beef.
Ingredients:
900g goat meat
juice of 3 large limes
salt, to taste
1 tbsp of vinegar
6 tbsp of butter
1 onion, diced
1 tomato, diced
1 tsp of garlic powder
1 tsp of freshly-grated nutmeg
2 bouillon cubes
3 tbsp tomato purée
2 tbsp soy sauce
1 tbsp ground annatto (achiote) seeds
Method:
Cut the goat meat into serving-sized pieces, trimming off any excess fat.
Rinse the meat well then transfer the pieces to a bowl and add the lime juice, salt, and vinegar. Let it sit for about 30 minutes. Take the meat out of the marinade and rinse well then set aside to dry.
Place a large saucepan over medium heat. Add the butter and when foaming use to fry the goat meat until seared on all sides. At this point add the diced onion, tomato, garlic, nutmeg, tomato purée and soya sauce. Bring to a simmer and cook for 3 minutes.
In the meantime, bring a kettle of water to the boil. Pour in the boiling water over the meat mixture so that it's about 6cm above the level of the meat.
Crumble over and stir in the bouillon or stock cubes then return to a boil. Reduce to a simmer, cover the pan and cook for about 40 minutes, or until the meat is tender. At this time, uncover the pan, bring to a boil and cook, stirring frequently, until the liquid reduces to a sauce.
This stew is typically served with rice, tutu, or funchi.
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