Stobá di Concomber

Name: Stobá di Concomber (Kid and Cucumber Stem)
Yield: Serves 6
Cuisine: Americas
Ingredients: 10 pitted green olives; 1 tablespoon capers; 3 lb. lean, boneless kid, or lamb, cut in 3-inch pieces; 2 oz. unsalted butter; 2 tablespoons vegetable oil; 1 lb. corned beef; 3 medium onions, finely chopped; 8 small potatoes, peeled and cubed; 1 teaspoon ground cumin; 3 cloves garlic, chopped; Salt, freshly ground pepper; 1 or 2 fresh hot red or green peppers, seeded and chopped; 2 shallots, chopped; 2 stalks celery, finely chopped; 1 medium green bell pepper, seeded and chopped; 2 medium tomatoes, peeled and chopped; 1 tablespoon white vinegar; 2 tablespoons lime juice; 1 teaspoon ground nutmeg; 2 lb. cucumbers, coarsely chopped

Kid and Cucumber Stem

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

The cucumbers used in Curaçao are the small round tropical variety sometimes called apple, or lemon, cucumbers. If they are not available, use ordinary cucumbers, peeling them if they have been waxed. Do not peel the apple cucumbers.

Ingredients

1 lb. corned beef
2 tablespoons vegetable oil
2 oz</

Americas
Main course
Caribbean
Gluten-free

Method

Put the corned beef into a heavy saucepan, cover with cold water, bring to the boil, reduce heat and simmer, covered for 45 minutes. Set aside.

Heat the oil and butter in a heavy casserole and lightly brown the kid (or lamb). Add the onions, garlic, shallots, celery, peppers, and tomatoes and cook until the onion is tender. Drain the corned beef, cut it into 1-inch cubes and add to the