Komkomber Stoba (Curacaoan Cucumber Stew)
Komkomber Stoba is a well-known cucumber stew of Curaçao, but 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.
- Ground Nutmeg to taste
- Garlic Powder to taste
- Onion Powder to taste
- Worcestershire Sauce to taste
- Boullion cube to taste
- Salt to taste
- Black Pepper to taste.
- 1 lb. Salted Beef
- 2 small Onions, finely chopped
- 2 Garlic Cloves, minced
- 14 oz. Canned Tomatoes
- 2 Green Peppers, roughly chopped
- 1 lb. Potatoes, cubed and boiled
- 6-8 cups Komkombers (see substitution below)
- 8 tbsp. Margarine
- 1 tbsp. Tomato Paste
- 1 tbsp. Sugar, optional
- 3 lbs. Beef or Lamb
- Wash the komkombers and remove the stems. Cut each into 4 to 6 wedges, and remove as many seeds as possible.
- Place the prepared komkombers in a bowl and add the garlic, onion powder, nutmeg, worcestershire, maggi, and salt and pepper to taste.
- Place the salted beef in a large pot and pour over enough water to cover it. Bring to a boil twice, pour out the water, add new water, and bring to a boil again (this removes excess salt).
- Saute the lamb or beef with the onion, green pepper, and garlic. Add the tomatoes and simmer for about 15 minutes. Add the salted beef along with some of the water if necessary and simmer until the meats are nearly done.
- Add the komkomber and simmer for an additional 5-10 minutes.
- Add the potatoes, tomato paste, and margarine. Stir.
- Serve hot.
- If you can’t find komkomber at your local supermarket or ethnic food store, six cups of green papaya or green beans can be used as a substitute.