Sopi di yuwana (iguana soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Iguana | |
| 1½ | quart | Water |
| 2 | Chicken bouillon cubes | |
| 1 | Clove of garlic | |
| 1 | Leek | |
| 1 | Tomato, coarsley chopped | |
| 1 | Onion, studded with 3 cloves | |
| 1 | Green pepper, quartered | |
| ¼ | small | Cabbage |
| 1 | teaspoon | Cumin |
| 1 | dash | Nutmeg |
| Salt and pepper | ||
| 2 | ounces | Vermicelli |
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