This spicy goat stew hails from the Dutch Antilles where it is called kabritu stoba. Serve over rice or potatoes.
This was delicious! WOW! I did add another cup of water during the cooking and then about a half cup of chicken broth. I also put in about 3 T of tomato paste instead of 1. The secret to tenderness is to cook it low and slow. I served this over basmati rice and it got rave reviews! A definite "do again". - 26 May 2008 (Review from Allrecipes USA and Canada)
This was awesome! I followed the directions exactly up to Step 3: I poured all the contents into a crock pot and let it simmer on low for 4 hours. To adapt the recipe to the crock pot, I added 2 additional cups of water and a can of chicken broth. This was my first time trying goat...and I wasn't disappointed! - 13 Feb 2011 (Review from Allrecipes USA and Canada)
Very tasty and flavorful. - 24 Jan 2009 (Review from Allrecipes USA and Canada)