How To make Stoba (Goat/Lamb with Peppers)

BEEF CURACAO (Karni Stoba)

Diana shares one of her favourite recipes...to eat and to cook! If you love stress-free cooking with minimum fuss, just a few simple ingredients, and maximum flavour, then this recipe's for you! A tried and thoroughly tested family favourite in our house, this easy recipe is perfect for the cook who wants to spend more time with her guests than she does at the stove! Given to Diana by a fellow foodie friend, Karni Stoba is a traditional weekend-with-your-mates-round recipe from the Dutch Caribbean island of Curacao .... which is also where her friend comes from too! Try it next time you're in the mood for some honest food for the soul....Enjoy Taste Buddies!

We Reviewed 8 Restaurants in Aruba | Must Watch Before You Visit!!

This is the 5th time that we've been to Aruba together. After not going since 2018, we made the trip this year with Rach's parents (Rose and Fred) and her Aunt (Cindy). One of the things we like best about visiting Aruba is the dining, it's actually really, really, good!! Probably some of the best in all the Caribbean. In this episode, we wanted to document our dining experience specifically. We went to some familiar places and some that were our first time dining there. All in all, it was an epic week, and the food played a big part of that. Hope you enjoy the video and please comment below what your favorite Aruba Restaurant is.

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About Us:
We have been married since 2009 and reside near Pittsburgh, PA. Even before we were married, we loved planning trips and traveling to cool destinations. It has now become our passion and we love diving into new foreign cultures, food, and attractions. We started making home DVDs for our own keepsake many years ago. It was a great way to preserve memories and re-live those memories whenever we wanted. We eventually found that uploaded these videos to YouTube made a lot of sense. We could share them with family and friends across the country in real time, on smart TVs, Ipads, and smart phones. That eventually led to us creating the “Matt n Rach” YouTube Channel. Our focus now is not only to preserve our memories, but to include educational and useful information for our viewers as well.

We hope you enjoy our content and please leave a comment if you liked our video or have some something you’d like to share. We love hearing from our viewers!!

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Classic Caribbean Stewed Beef | CaribbeanPot.com

Get my cookbook @ #beef #stew #stewedbeef Learn how to make Iconic Caribbean Stew Beef (brown stew beef) with easy step by step instructions from Chris De La Rosa of CaribbeanPot.com

For this #recipe you'll need

2 1/2 lbs beef
1/2 lime (lemon or vinegar works too)
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon Caribbean Green Seasoning
1 teaspoon Worcestershire sauce
3 scallions
4 sprigs thyme
1 tomato
1 scotch bonnet pepper
1 medium onion
1 tablespoon tomato ketchup
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
5 cups water
1 teaspoon grated ginger

ULTIEME SATÉ VARIËTEIT: KAMBING, AYAM, BABI, TOFU: van straathap tot culi-dish (SUBTITLES AVAILABLE)

ENGLISH BELOW

Tijdens deze lockdown periode gaan we op verschillende plekken saté afhalen. En wat een variëteit!

We starten deze Saté Tour in Maarssen bij Tante Lien’s. In de keuken kunnen we, in verband met Corona, geen kijkje nemen. We bestellen Saté Babi (varken) en Saté Kambing (geit) en eten dat aan de achterkant van de zaak op straat op. De Saté Babi is heel erg mals en heeft een lekkere rooksmaak van de grill. De saus bij de Saté Babi is zout en heel donker (wij denken van de ketjap en de sojasaus) en dus niet de traditionele pindasaus zoals wij vaak in Nederland eten. Maar wel gehakte pinda’s er over heen voor de knapperige bite. De Saté Kambing is wat steviger qua vlees en de saus is dan weer zoeter. En daar zitten dan weer wat scherpere pepertjes op voor de pit. We kochten er emping bij, altijd verslavend lekker.

De tweede stop was Satébar Charley. Eigenlijk geen bar, maar een kiosk. Hij staat op diverse markten in Amsterdam, maar wij waren om de hoek van de Diemermarkt. Charley komt uit een gezin van zes kinderen en zijn lieve moeder is vast dolblij dat één van de kinderen haar kookkunsten heeft overgenomen. En ze was een goede leermeester, want de Saté van Charley moet je geproeft hebben. Wij aten Saté Babi, Kambing, Ayam en een stokje met Tofu, paprika met zoete ui. Hij drenkt de sateetjes in de sereh olie. Citroengras olie dus. Zo lekker! En dan zijn ketjap/soja saus, helemaal vol met smaakmakers als knoflook, ui, bosui en limoen. Wij zouden Saté compleet aanraden, dan is je lunch compleet. Alle soorten zijn heerlijk, Babi, Ayam en Kambing. Of de boterzachte saté van Tofu. Bestel je saté met rauwkost salade in zuur, kroepoek, lontong en gebakken uitjes. En bestel er dan gelijk de vegetarische mais prei koekjes bij. Super knapperig door de frituur en perfect om te dippen in de trassi (soort sambal op basis van garnalen pasta)

Ook Saté eten in Coronatijd? Afhalen kan dus en is superlekker.




During this lockdown period we will collect satay at various locations. And what variety!

We start this Saté Tour in Maarssen at Tante Lien’s. We cannot take a look in the kitchen, due to Corona. We order Saté Babi (pig) and Saté Kambing (goat) and eat it on the street at the back of the restaurant. The Saté Babi is very tender and has a nice smoky flavor from the grill. The sauce with the Saté Babi is salty and very dark (we think of the soy sauce) and therefore not the traditional peanut sauce as we often eat in the Netherlands. But there are chopped peanuts on top for the crunchy bite. The Saté Kambing is a bit firmer in terms of meat and the sauce is sweeter. And there are some nice spicy peppers on. We bought emping with it, always addictively delicious.

The second stop was Satébar Charley. Not actually a bar, but a kiosk. It is located in various markets in Amsterdam, but this spot is around the corner from the Diemermarkt. Charley comes from a family of six children and his dear mother is probably overjoyed that one of the children has taken over her cooking skills. And she was a good teacher, so you must try Charley's Satay. We ate Saté Babi, Kambing, Ayam and a stick with Tofu, bell pepper with sweet onion. He soaks the satets in the sereh oil. So lemongrass oil. So good! And then his soy sauce; completely full of seasonings such as garlic, onion, spring onion and lime. We would recommend Saté complete, then you have enough for lunch. All varieties are delicious, Babi, Ayam and Kambing. Or the buttery soft Tofu satay. Order your satay with raw vegetable salad in pickles, prawn crackers, lontong and fried onions. And then order the vegetarian corn leek biscuits right away. Super crispy because of the deep fryer and perfect for dipping in the trassi (kind of sambal based on shrimp paste)