Sopi Di Yuwana (iguana Soup) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Iguana,
1: Green pepper, quartered
1 1/2 quart: Water,
1/4 small: Cabbage,
2: Chicken bouillon cubes,
1 tsp: Cumin,
1 Clove: of garlic,
1 dash: Nutmeg,
1: Leek,
Salt and pepper,
1: Tomato, coarsley chopped
2 ounce: Vermicelli,
1: Onion, studded with 3 cloves
Directions:
Kill, clean, skin and cut the Iguana into serving pieces.
Prepare chicken broth in heavy kettle, add garlic, leek, tomato,
onion, green pepper and cabbage. Bring to a boil, reduce heat and
simmer for thirty minutes. Add the iguana, and simmer an additional
half hour, or until the meat is tender. Remove from the fire. Strain
broth, discarding vegetables. Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, vermicelli and
salt and pepper. Simmer for about five minutes until the vermicelli
is tender. Add the iguana and heat thoroughly. Serve piping hot with
Funchi (Corn-meal mush).
Source: This is the Way We Cook! Recipes from outstanding cooks of the
Netherlands Antilles. Compiled by Jewell Fenzi and Helen Dovale.
Submitted By CHARLES HUBINETTE On 09-28-94
Source from luhu.jp
Prepare chicken broth in heavy kettle, add garlic, leek, tomato,
onion, green pepper and cabbage. Bring to a boil, reduce heat and
simmer for thirty minutes. Add the iguana, and simmer an additional
half hour, or until the meat is tender. Remove from the fire. Strain
broth, discarding vegetables. Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, vermicelli and
salt and pepper. Simmer for about five minutes until the vermicelli
is tender. Add the iguana and heat thoroughly. Serve piping hot with
Funchi (Corn-meal mush).
Source: This is the Way We Cook! Recipes from outstanding cooks of the
Netherlands Antilles. Compiled by Jewell Fenzi and Helen Dovale.
Submitted By CHARLES HUBINETTE On 09-28-94
Source from luhu.jp