Stoba (Kabritu Stoba)

About This Recipe

Stoba is Curaçao's soul food: tender chunks of goat (kabritu) braised for hours in a rich sauce of tomatoes, onions, hot pepper, and aromatic spices until the meat falls from the bone. It is the definitive dish of the island and is served at every major celebration with funchi or rice. Goat farming has long been part of Curaçaoan culture, making this stew both practical and deeply cultural.

Ingredients

Serves 6

• 1 kgbone-in goat meat, cut into chunks
• 2 largetomatoes, chopped
• 1 largeonion, diced
• 1 wholeMadame Jeanette or habanero pepper (keep whole)
• 2 tbsptomato paste
• 2 tbspvegetable oil

Instructions

1. 1

   Season and brown

   Season goat with salt, pepper, and a splash of lime juice. Brown in batches in hot oil until deeply coloured on all sides.

2. 2

   Build the sauce

   In the same pot, soften onion, add tomato paste and chopped tomatoes; cook 5 minutes.

3. 3

   Braise

   Return meat to the pot, add enough water to just cover, and place the whole hot pepper in the stew. Cover and simmer on very low heat for 2–2.5 hours.

4. 4

   Finish and serve

   Remove the hot pepper (it flavours without making the stew spicy). Adjust seasoning and serve with funchi or white rice.

Variations

• •

  Beef or lamb can substitute goat.

• •

  Add potatoes for a heartier stew.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days; stew improves on day 2.

Frequently Asked Questions