Iguanas are large, herbivorous lizards that are native to tropical and subtropical regions of the Americas. They are also an invasive species in some parts of the Caribbean, where they pose a threat to the native flora and fauna. However, for many Caribbean people, iguanas are not just pests, but also a source of food. Iguana meat, also known as “chicken of the trees”, is a delicacy that has been consumed for centuries by the indigenous peoples of the region, as well as by the African, European, and Asian settlers who followed them. Iguana meat is high in protein, low in fat, and has a mild flavor that can be enhanced with various seasonings and sauces. Iguana meat can be used in a variety of dishes, such as stews, soups, curries, tacos, and burgers.

Whether you are an adventurous eater, a curious foodie, or a concerned environmentalist, you will find that iguana meat is not only tasty, but also a sustainable and ethical way to reduce the population of an invasive species.

Iguana stew is one of the most common and traditional Caribbean iguana dishes. It is especially popular in Guyana and Trinidad, where it is known as “mannish water” or “goat head soup”. It is made with iguana head, feet, and tripe, as well as various root vegetables, dumplings, and spices. It is believed to have aphrodisiac properties, which may explain its name.

To make iguana stew, you need to skin and gut the iguana, and cut it into pieces. You can use a sharp knife and a pair of scissors, or a blowtorch or a gas stove to burn off the scales and hair. You can also use the head, feet, and tripe for making broth, or discard them if you prefer. The main parts of the iguana that you can eat are the loin, the tail, and the legs. The loin is the most tender and lean part, and can be cut into steaks or chops. The tail is the longest and thickest part, and can be cut into sections or left whole. The legs are similar to chicken wings or drumsticks, and can be separated at the joints. You can also debone the meat if you want, but some people prefer to leave the bones in for extra flavor and texture.

To cook the iguana stew, you need to boil the iguana meat with garlic, pimento seeds, and salt until partially cooked, then add more water and seasonings, such as curry powder, chicken noodle soup mix, scallion, thyme, and scotch bonnet pepper. You also need to peel and chop the vegetables, such as yam, coco, cho cho, carrot, and Irish potato, and add them to the pot, along with green bananas, which are sliced with the skin on. You also need to make the dumplings with flour and water and shape them into small balls or spinners, which are thinner and longer. You need to simmer the stew until everything is cooked and the broth is thick and rich, about an hour.

You can serve the iguana stew hot, usually with bread or crackers, and enjoy it with a cold drink. It is a hearty and spicy dish that warms the body and soul, and is said to enhance the mood and stamina of those who consume it.

Iguana tacos are a fusion of Caribbean and Mexican cuisines, and a great way to enjoy iguana meat in a simple and fun way. They are made with iguana meat that is cut into small pieces and seasoned with salt, pepper, cumin, chili powder, and lime juice. The meat is then fried in a skillet until browned and crisp, and served on warm tortillas with shredded lettuce, diced tomatoes, chopped cilantro, sour cream, cheese, and salsa. You can also add some aji amarillo crema, a spicy and tangy sauce made with Peruvian yellow peppers, mayonnaise, lime juice, and garlic.

To make iguana tacos, you need to skin and gut the iguana, and cut it into small pieces. You can use any part of the iguana that you like, but the loin and the tail are the best for this dish. You need to season the meat with salt, pepper, cumin, chili powder, and lime juice, and let it marinate for 30 minutes. You also need to prepare the tortillas, either by buying them ready-made or making them from scratch with corn or wheat flour, water, and salt. You need to heat the tortillas in a skillet or a microwave until soft and warm, and keep them wrapped in a cloth or a foil to prevent them from drying out. You also need to prepare the toppings, such as shredding the lettuce, dicing the tomatoes, chopping the cilantro, and grating the cheese. You can also make the aji amarillo crema by blending the yellow peppers, mayonnaise, lime juice, and garlic in a food processor or a blender until smooth and creamy.

To cook the iguana tacos, you need to fry the meat in a skillet over medium-high heat until browned and crisp, about 15 minutes. You need to stir the meat occasionally to ensure even cooking and prevent burning. You can also drain the excess oil if you want. You can then assemble the tacos by placing some meat on each tortilla, and adding the toppings of your choice. You can fold the tortillas in half or roll them up, and enjoy them with your favorite salsa and aji amarillo crema.

Iguana curry is another fusion of Caribbean and Asian cuisines, and a delicious way to savor iguana meat in a rich and flavorful sauce. It is made with iguana meat that is cut into bite-sized pieces and seasoned with salt, pepper, turmeric, and curry powder. The meat is then fried in a skillet until golden, and simmered in a sauce made with coconut milk, chicken stock, tomato paste, garam masala, coriander, cumin, and salt and pepper. The curry is then served with naan bread or basmati rice.

To make iguana curry, you need to skin and gut the iguana, and cut it into bite-sized pieces. You can use any part of the iguana that you like, but the loin and the tail are the best for this dish. You need to season the meat with salt, pepper, turmeric, and curry powder, and let it marinate for 30 minutes. You also need to prepare the sauce, by combining the coconut milk, chicken stock, tomato paste, garam masala, coriander, cumin, and salt and pepper in a bowl, and mixing well. You also need to prepare the naan bread or the basmati rice, either by buying them ready-made or making them from scratch. You need to follow the instructions on the package or the recipe to cook them properly, and keep them warm until ready to serve.

To cook the iguana curry, you need to fry the meat in a large skillet over high heat until golden, then remove and set aside. In the same skillet, you need to fry the chopped onion, ginger, garlic, and green chili until soft, about 10 minutes. You need to stir frequently to prevent burning and sticking. You then need to add the sauce to the skillet, and bring to a boil. You need to reduce the heat and simmer until the sauce is thickened, about 20 minutes. You then need to add the meat back to the skillet, and cook until heated through, about 10 minutes. You can then serve the curry with naan bread or basmati rice, and garnish with some chopped cilantro if you like.

If you are not keen on hunting, skinning, or cooking iguanas yourself, you can still enjoy iguana dishes at some restaurants that specialize in exotic meats or ethnic cuisines. Some of the places where you can find iguana dishes are:

The Jungle Restaurant in Fort Lauderdale, Florida offers a variety of exotic meats, such as alligator, kangaroo, ostrich, and iguana. You can try their iguana burger, which is made with ground iguana meat, lettuce, tomato, onion, and cheese, served on a bun with fries and coleslaw.

El Rincon Salvadoreño in Miami, Florida serves authentic Salvadoran food, such as pupusas, tamales, and yuca. You can also order their iguana soup, which is made with iguana meat, vegetables, and spices, served with tortillas and lime.

La Iguana in Houston, Texas specializes in Colombian food, such as arepas, empanadas, and bandeja paisa. You can also try their iguana stew, which is made with iguana meat, potatoes, carrots, peas, and herbs, served with rice and salad.