Goat Stew Recipe
Aruba

Dutch Caribbean version
of beef on the hoof?

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Aruba Goat Stew Recipe
Tastes Like Beef?

This Aruba goat stew recipe honors a traditional dish popular not only in Aruba but also Bonaire and Curacao--where goats were allowed to run rampant over all 3 islands and denude them--but goat stew also appears on some menus in Jamaica and other Caribbean islands.

This recipe is by Chef Dan Barros of the Gasparito Restaurant, known for its authentic Aruban dishes. The restaurant, located at Gasparito 3, Noord, also houses an art gallery. Even the New York Times says it's worth going out of your way to sample the the food at Gasparito Restaurant.

Chef Dan Barros explains that goat is sold in Aruba supermarkets. When purchased, goat meat should be red and odorless.  He views goat as the Caribbean version of cow. The flavor is similar enough to be mistaken for beef but the aroma is markedly different.

However, Chef Barros credits goat with being heartier than beef and able to create more broth. He advises that to use beef in this recipe will require more seasoning.

Goat  Stew 
Cabrito Stoba

Ingredients:

Meat

10 lbs. cubed goat meat (defrost in water with ¼ cup vinegar and 2 squeezed lemons)
Let sit for 10 – 15 minutes. Remove any loose fat and gristle from meat. Drain water and place in large stock pot.)

Stock

In pot with the meat, add:
1/2 tablespoon chicken base
1/2 tablespoon beef base
6 garlic cloves
1/4 cup granulated garlic
1.5 gallons water
Bring all ingredients to a boil. Skim off film that develops while boiling. Continue to boil until reduced by half (about two hours)
Remove meat from pot and add stock to sauce:

Sauce

1 large onion diced
2 large celery stalks diced
1 large green pepper diced
2 cups tomato paste
1 cup ketchup
1 tablespoon curry powder
1 teaspoon cumin
1/4 cup paprika
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon sugar

Note:
can use other hearty vegetables such as carrots that keep their consistency. 

Add goat. Serve with rice or potatoes.  You can dip in funchi (a cornmeal polenta) to soak up sauce.

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