Yield: 4 Servings 

Ingredients 

• 1 iguana 
• 1 lg onion 
• 2 cloves garlic 
• 3 tomatoes 
• 2 green peppers 
• 4 ts achiote oil 
• 1 pn pepper 
• 1 salt — to taste 

Instructions 
Make the achiote oil by frying the achiote slowly until the oil is red. Cook Iguana in salted water until the meat is tender (take care not to let it get too soft). 4. cut in portions. 5. Season with all the above ingredients and cook with about 1 cup water, until almost dry.

Recipe By : Diana D. de peralta

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• 1 Iguana 
• 1 1/2 quarts of iguana broth (or chicken broth) 
• 2 Chicken bouillon cubes 
• 1 Clove of garlic 
• 1 Leek 
• 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

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 mush).

Yield: 6 servings

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