Kabritu Stoba (Dutch Antilles Goat Stew)

Kabritu Stoba (Dutch Antilles Goat Stew)
  • 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


  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.

04/13/2018
Kabritu Stoba (Dutch Antilles Goat Stew), recipe PT15M PT1H 5 455 calories

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