I got an 8 lb leg of cabrito from a local mid-eastern meat market and made Cabrito Stoba using KC Masterpiece's Jerk Marinade. Came out very tasty. I added a chopped up onion to the marinade and a cup of water and cooked the leg in two pieces in a big crock pot. I cooked one half one night, pulled out the meat, refridged it, put the 2nd half in, and cooked it all day while I was at work. I added the meat to what was already in the fridge, drained and strained the juices and used them to cook a pound of rice in adding enough water to make up the required amount of water.

Sounds good 2 me!
So Linnea, when are u going 2 cook this 4 the whole Board?

WOWOW..u r something..It's so similiar to lamb, eh?

I had a real local soup:

Patoun at The Place caught and killed an igunana. he gutted it, cut off claws and tails and chopped it up. Cooked on a fire at The Place and made a soup!

The pieces were large and the skin still on so one had to peel it off. It took me awhile to get the gumption to do it but hmmmmmmmmmmmmmm

Did I tell you I gained at least 5# in 6 weeks? Probably due to the wonderful food at Michaels house, Jakes party and two visits weekly to Bobbijans!!..oh and the consumption of french fries daily!!

HAAA



Annie

Well, you have two choices. One, everyone interested come to the lower left coast and I will cook it up here, or two, someone tell me where I can find a big chunk of goat on Bonaire and loans me a big slow-cooker, I will cook up a batch for Martin and Angela's wedding feast. If you can't find goat, try the recipe using lamb, if you want to give it a shot yourself.