1 1/2 quarts of iguana broth (or chicken broth)
2 Chicken bouillon cubes
1 Clove of garlic
1 Tomato, coarsely chopped
1 Onion, studded with 3 cloves
1 Green Pepper, quartered
1/4 small Cabbage
1 tsp Cumin
1 dash Nutmeg
Salt and Pepper
2 oz Vermicelli
Kill, clean, skin and cut the Iguana into serving pieces.
Prepare chicken broth in heavy kettle, add garlic, leek, tomato, onion,
green pepper and cabbage. Bring to a boil, reduce heat and simmer for thirty
minutes. Add the iguana, and simmer an additional half hour, or until the
meat is tender. Remove from the fire. Strain broth, discarding vegetables.
Bone the iguana and set the meat aside.
Return the broth to the fire and add cumin, nutmeg, vermicelli and salt and
pepper. Simmer for about five minutes until the vermicelli is tender. Add
the iguana and heat thoroughly. Serve piping hot with Funchi (Corn meal
Yield: 6 servings
Collected by Bert Christensen