Caribbean: Aruba: Aruban Stoba di Cabrito (Goat Stew)

Soak overnight in ample water :

1/2 lb. salted beef

Drain, discarding water. Place the beef in a heavy kettle with four cups fresh water.

Bring to boil, reduce heat and simmer for about an hour.

When beef is tender remove kettle from the fire.

Remove beef from the broth.

Cube beef and add it once again to the kettle.

Set aside for later use.

Rub with three tablespoons lemon or lime juice:

1 1/2 lbs. young kid, or cabrito

In a second kettle, saute in four tablespoons butter until the onion is transparent:

2 onions, sliced

2 cloves garlic, minced

1 green pepper, finely chopped

1/2 minced hot pepper or 1 tsp. Tabasco sauce

Add:

2 tomatoes, peeled and quarted

1 tsp. sugar

1/4 tsp. nutmeg

2 Tbs. ruku

The kid

Salt and pepper to taste

Simmer for thirty minutes, then pour in the beef broth and the cubed beef.

Add:

3 potatoes, peeled and diced

Simmer an additional half hour, or serve when potatoes are tender.

Aruban cooks add a spiny, light green cucumber, called concomber, to the stew at the same time as the potatoes.

The cucumbers should be rasped and cut in half lengthwise.

Press each half gently to pop out the seeds before adding cucumbers to the stew.