having recently found Goat stew meat in our local supermarket I decided to find a recipe that was as close to Local Bonaire fare as I could.... and I did I pay $3.99 per pound for the Goat stew meat..




Kabritu Stroba

serves 4


4 cups cool water
3 tablespoons lime juice
2 pounds goat stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 onion, diced
1 red bell pepper, diced
1 tablespoon tomato paste
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon sweet soy sauce
1 teaspoon nutmeg
1 teaspoon paprika
Salt and pepper to taste


Directions


1.Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible.

2.Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper.

3.Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.


I serve it with Curried Rice and a salad..

Vegan Curried Rice

2 tablespoons olive oil
1 tablespoon minced garlic
black pepper to taste
1 tablespoon ground cumin, or to taste
1 tablespoon ground curry powder, or to taste
1 tablespoon chili powder, or to taste
1 cube vegetable bouillon
1 cup water
1 tablespoon soy sauce
1 cup uncooked white rice

1.Heat olive oil in a medium saucepan over low heat. Sweat the garlic; when the garlic becomes aromatic, slowly stir in pepper, cumin, curry powder and chili powder. When spices begin to fry and become fragrant, stir in the bouillon cube and a little water.

2.Increase heat to high and add the rest of the water and the soy sauce. Just before the mixture comes to a boil, stir in rice. Bring to a rolling boil; reduce heat to low, cover, and simmer 15 to 20 minutes, or until all liquid is absorbed.

3.Remove from heat and let stand 5 minutes.