* 1-Iguana
* 2-onions
* 1-tablespoon of salt
* 6-8-carrots
* 1-tablespoon of celantro
* 1 small ball of recardo
* 1-cup vinegar
* 1-lime
* 1-sweet pepper
* 1-tablespoon of black pepper
* 1/2-cabbage
* 2-cloves of garlic
* 1-can of diced tomato
* coconut oil
Skin and clean iguana, then wash it in a mixture of vinegar and lime. After that, mix all seasonings and spices together in a bowl and rub them into the meat. Leave the rubbed meat for half an hour. Pour coconut oil in a pot, just to cover the bottom and place it on the fire.
When the oil is hot, put in the iguana meat, then cook it for another half an hour, turning a few times and adding a bit of water if needed. During that time slice the carrots, tomatoes and cabbage. Add them to the meat and cook for another half an hour. Serve with rice and beans.
* 2-onions
* 1-tablespoon of salt
* 6-8-carrots
* 1-tablespoon of celantro
* 1 small ball of recardo
* 1-cup vinegar
* 1-lime
* 1-sweet pepper
* 1-tablespoon of black pepper
* 1/2-cabbage
* 2-cloves of garlic
* 1-can of diced tomato
* coconut oil
Skin and clean iguana, then wash it in a mixture of vinegar and lime. After that, mix all seasonings and spices together in a bowl and rub them into the meat. Leave the rubbed meat for half an hour. Pour coconut oil in a pot, just to cover the bottom and place it on the fire.
When the oil is hot, put in the iguana meat, then cook it for another half an hour, turning a few times and adding a bit of water if needed. During that time slice the carrots, tomatoes and cabbage. Add them to the meat and cook for another half an hour. Serve with rice and beans.