Kabritu Stoba (Goat Stew) is a traditional Bonaire recipe for a classic stew of goat meat, potatoes and carrot in a spiced tomato and green bell pepper base. The full recipe is presented here and I hope you enjoy this classic Bonaire version of: Goat Stew (Kabritu Stoba).
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This is the classic version of Bonaire's national dish. Kabritu Stoba is a rich and flavourful goat stew deeply rooted in the culinary traditions of Bonaire, a Caribbean island known for its vibrant and diverse flavours. This hearty dish reflects the island’s history and cultural influences, combining indigenous techniques with those brought by settlers from Africa and Europe. Goat stew is a staple in Bonairean households, often enjoyed as a comforting meal that brings families together.
Ingredients:
1kg bone-in goat meat pieces
juice of 1 lime
3 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
2 medium tomatoes, chopped
1 tsp paprika
1 tsp ground cumin
1 cinnamon stick
1 bay leaf
1 tsp dried thyme
1/2 tsp ground allspice
500ml beef stock
2 large potatoes, peeled and diced
2 carrots, sliced
Salt, to taste
freshly-ground black pepper, to taste
Method:
Rinse the goat meat under cold, running, water and pat dry. Rub with lime juice then set aside to cure for 10 minutes.
Place a large pan over medium heat. Once hot add the olive oil and use to fry the onions until soft and translucent (about 5 minutes)
Add garlic and bell pepper, stirring and cooking for another 2 minutes until aromatic.
Stir in the tomatoes, paprika, cumin, cinnamon stick, bay leaf, thyme, and allspice. Continue cooking for a further 2 minutes.
Add the goat meat to the pan, frying until nicely browned on all sides (about 8 minutes).
At this point, pour in beef stock, bringing the mixture to a simmer. Cover and cook vow low heat for 90 to 120 minutes, until the meat is fully tender.
Add the potatoes and carrots, continuing to cook for about 30 minutes, or until the vegetables are soft.
Adjust the seasoning to taste with salt and freshly-ground black pepper before serving.
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