One of the most popular Caribbean dishes is Karni Stoba, or ‘Caribbean Beef Stew’. This spicy, versatile dish can be eaten with either rice or funchi (Dutch Antilles Cornmeal).
- 1 kilo [approximately 2 lbs.] beef in chunks (such as stew beef)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, chopped
- 2 sprigs celery, finely chopped
- 1/2 cup water
- 1 tablespoon sugar
- 2 tablespoons butter or margarine
- 1 tablespoon cumin seeds
- 1 small can tomato paste [approximately 2.5 ounces]
- 1 onion, chopped
- 1 green pepper, chopped
- 2 tablespoons soy sauce
- 4 potatoes, diced
- 2 winter roots, chopped (such as parsnips, turnips, carrots)
- 200 grams [approximately 7 ounces] peas
- 1 green plantain, peeled and chopped
- ½ scotch bonnet pepper, diced, to taste (optional)
- Place beef in a large bowl and season with salt, pepper and garlic. Add water, mix thoroughly. Place bowl in refrigerator and allow the beef to marinate for approximately 3 hours.
- Heat sugar in a heavy skillet until it begins to carmelize. Add oil, sugar and butter.
- Remove beef from marinade and saute in skillet, gradually adding back in the remaining marinade.
- Add cumin seeds, tomato paste, paprika, pepper, onion, celery and soy sauce. Stir and fill skillet with water until beef is just covered.
- Bring to a boil, cover and simmer for approximately 90 minutes.
- Add potato, plantain, root vegetable and peas, adding additional water if needed. Simmer, covered, for another 30 minutes and serve.
This recipe was originally posted in Dutch on Antilliaans Eten and has been reposted and translated with permission.