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Antillean stobá di kabritu, goat stew

Cabritu stoba – Goat meat stew

door Linda Terrizzi

Stobá di kabritu (or 'kabritu stobá') is perhaps the most famous dish of Aruba, Bonaire en Curaçao. It is the traditional dish and is therefore almost always served at weddings and other important celebrations.

You make this traditional stew with pieces of goat meat, vegetables and various spices. By cooking the meat over low heat for a long time, the kabritu becomes buttery. Real pulled pork, but with more flavor than the beef we are used to.

Goat: get used to it!

In the Netherlands we are not used to eating goat meat. Still, that's a shame; we eat a lot of goat cheese every year. Because there is no place for the meat at butchers and supermarkets, the male goats are transported to countries such as Spain and Italy. Such a long journey would not be necessary if, in addition to goat's cheese, meat was also on the menu.

Goat meat tastes very much like lamb, but is a lot less fat. The texture of goat is most similar to beef. So it's perfect to — as with this cabritu stobá — to stew or to use in a tasty soup. The leg of the goat can also be prepared on the barbecue or in the oven. It takes less time to cook.

Where is it for sale?

Although you will not soon encounter goat meat in the supermarket or at the Dutch butcher, it is now quite readily available. You have the most success when you ask at the halal butcher about the meat.

The best goat meat for making the kabritu stobá can be found in the hind leg of the goat. It contains the least fat and the least nerves. However, other pieces, such as ribs, are also fine to use in stews or soups. Due to the long cooking time, the meat becomes buttery tender and falls off the bone in no time.

Kabritu is a real tradition

Because there is not enough space and fresh feed to keep cows on the islands of the Antilles, goats are a popular animal on the farms. I remember my grandmother always had one or two walking around. When there was an important event, such as a wedding or communion, a goat was slaughtered and this kabritu stobá on the table.

At feasts, some people opt for not the traditional stew, but prefer the soup with goat meat or 'sòpi di kabritu' to serve. As for the rest of us, that's totally fine… as long as there's kabritu on the menu!

Kabritu recipe stobá

The recipe for the kabritu stobá can of course be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

the complete antillean kitchen cookbook jurino ignacio

Which recipes are online?

Do you regret that the recipe for the Antillean kabritu stobá is only in our book and do you already want to get started with a delicious Antillean stew? These recipes are on the site & can therefore be made immediately:

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Cabritu stoba - Antillean stew with goat
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