Mélange Travel & Lifestyle Magazine October 2018 | Page 184

Iguana Soup
The Making of
A local Bonairean delicacy
Iguana meat is said to taste a lot like chicken. In the soup, there is usually not a lot of iguana meat - you
may find more bones than meat, but the gamey flavour of the broth plus the vegetables and noodles
makes it a hearty meal.
HOW IT’S MADE
After the iguana’s skin has been removed and its meat
thoroughly cleaned, cut into small pieces and season with
your favourite seasonings, including garlic, onion, thyme,
black pepper and salt to taste. Marinate in the refrigerator
for a few hours or overnight.
Place meat in a pot. Cover with 1 quart of water. Cook until
meat is tender. Remove from heat. Strain. Add broth to an
empty pot. Add noodles, carrots, beans, chopped cabbage,
corn, and other vegetables of choice. Bring to a boil. Add
a dash of nutmeg, if desired. Reduce heat and simmer until
vegetables are tender.
Serve hot.