ABC Islands Dutch Caribbean Stews

3. Kabritu Stoba (Bonaire Goat Stew)

In Bonaire, Kabritu Stoba is considered a specialty dish which usually features cubed goat meat, but lamb can also be used.  This is a rich stew made with onions, garlic, tomatoes, and jalapenos, which is perfectly finished off with a splash of lime, and a touch of vinegar.  This stoba is thick and hardy, and is usually served with a side dish of Caribbean rice and beans. Get the Kabritu Stoba recipe.

Karibitu Stoba / Bonaire Goat Stew (Courtesy @sabina_flower | Instagram)

4. Calco Stoba (Aruban Conch Stew)

This stew is most often associated with the nation of Aruba.  With tender conch meat, typically added at the end of the cooking process, as the central ingredient to this stoba, the light but savory base is built from tomatoes, chicken bouillon, and onions.  Think “Manhattan Clam Chowder” but with a Caribbean twist using conch meat instead of clams. Click here for the Calco Stoba recipe.

Calco Stoba / Aruban Conch Stew (Courtesy @suikertje | Instagram)

5. Stoba di Komkomber (Curaçaoan Cucumber Stew)

A well-known cucumber stew of Curaçao, it’s important to know that the cucumbers used in this dish are spiny and small, with long stems and seeds. Once each cucumber is properly trimmed and de-seeded, it is carefully cut into bite-sized pieces.  Then the komkomber is generously added to this very satisfying regional stoba made with beef or lamb, potatoes, tomatoes, onions and spices. Get the Stoba di Komkomber recipe.

Kokomber Stoba / Kokomber Stew (Courtesy @patrickfigaroa | Instagram)

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