Iguana Recipes

You may think its crazy to eat a lizard such as an iguana but most countries consider it a staple, Brazil calls it bamboo chicken. Andrew zimmerman even said that iguana was in the top 10 best tasting bizzare foods. Next time you see or catch an iguana dont let it go remember these recipes:


Sopi Di Yuwana (Iguana Soup)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
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 mush).
Yield: 6 servings

Iguana StewYield: 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

http://floridakeystreasures.com/keys-recipes/misc.shtml


IGUANA EN PINOL

1 Iguana - female3 sour oranges (acid)1 garlic bulb4 lg. onions1 tsp. black pepper (grain)12 c. water1 lb. dry corn (powdered)1 tsp. REO PEPPER3/4 bottle of pork greaseSalt to taste
The first day:
After the Iguana has been killed, open the stomach and below, take out the eggs and intestines. Clean the eggs very well with the sour oranges. Put the eggs in the arms with the Iguana in all its skin.
Later in the day cook the eggs in salt water for 10 minutes, then let them sit in the water until they are cold. Store them in refrigerator.
Early the following day soak the Iguana in cold water. Skin it and wash it once more. Cut the Iguana into small pieces and cook it with 8 cups of water with salt, garlic, sliced onion, and black pepper. Grind it into a "Soft Mass" and mix it with the gravy.
Cook the corn in water until soft, then brown it (not too darkly) and grind to a lumpy mass. Take 4 cups of this corn, mix with the gravy and Iguana and cook, stirring constantly until it is well cooked.
In 2 1/2 cups of pork grease, fry 3 onions (chopped fine) until clear and light brown.
Set aside a few onions. With the rest, add the powdered pepper, Iguana mixture, more salt, sour oranges, and, if necessary, more pork grease. Do not let get too dry.
Form a large rounded shape in a serving dish and create an indentation in the center.

http://www.cooks.com/rec/view/0,1918,152162-226204,00.html

Iguana Stew
DescriptionIt’s going to be difficult to find iguana at your local supermarket, so I suggest you substitute fresh tuna or chicken for the reptilian meat. Since the spices and other ingredients are the same as used in Curaçao, you will have rough approximation of the dish. Note: As this recipe cooks, you might have to adjust the consistency with more water or coconut milk.
Ingredients
At a glance
Cuisine
Caribbean
Main Ingredient
Chicken
Cooking Method
Boil
Heat Level
5
Chile
Habanero
Meal/Course
Main Course
Serves
4-6
2 pounds iguana meat, or substitute tuna or chicken, in large chunks
Juice of 1 lime
3 cups water
1 cup coconut milk
10 small potatoes, diced
3 tomatoes, chopped
3 bell peppers, cut into 1-inch pieces
1 cup noodles, such as macaroni
2 bay leaves
½ teaspoon oregano
1 sprig parsley
1 sprig thyme
3 stalks celery, cut into ½ inch pieces
2 habanero chiles, seeds and stems removed, chopped
3 cloves garlic, chopped
Salt and pepper to taste
1 ounce whiskey of choice
Methods/steps
In a bowl, toss the meat with the lime juice. Cover and while the meat is marinating, combine all the remaining ingredients, except the whiskey, in a large pot or stock pot, and bring to a boil. Reduce the heat, cover, and cook over low heat for 45 minutes.
Add the marinated meat, adjust the consistency if necessary, cover and cook over low heat for the following times: iguana, 1 hour; tuna, 20 minutes; chicken, 40 minutes.
Just before serving, add the shot of whiskey and stir well.

http://www.fiery-foods.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=537&Itemid=126

my personal favorite is curry iguana ill have to get that recipe later....

Species Profile

Because some people are confused, I decided to add this section.

COMMON NAME: Green Iguana

SCIENTIFIC NAME: Iguana iguana

CLASS: Reptile



GEOGRAPHIC RANGE/ HABITAT

Green iguanas, occur naturally throughout Central and South America, from Mexico to the Tropic of Capricorn in Paraguay and southeast Brazil. They can also be found on most of the Caribbean islands. Iguanas have invaded south Florida and Hawaii, again iguanas are not native to Florida or Hawaii. They live in the tree canopy above the forest floor. Juveniles live in the lower canopy while the more older iguanas live near the top. Green iguanas prefer forested areas near water but will adapt to any environment with water and a suitable temperature of 70 - 90 degrees Fahrenheit. Living in the forest canopy iguanas can survive a 40 ft drop onto a solid surface with out any internal or external damage, they will readily dive into any surrounding body of water to escape predators.

DESCRIPTION

Green iguanas aren't all green, they range in color from dark green almost black to bright orange. Most green iguanas are born bright green with blue spots around the head with black or brown spotted or banded patterns. The older an iguana gets the more solid the colors are with less bands and spots threw out their body. Iguanas change color from dark green in the morning to absorb sunlight to light green in the afternoon to reflect sunlight. Dominant iguanas are more orange and brown, they are almost always males. Females generally keep their bright green color. During mating males turn bright orange to gold but only the dominant males keep the colors year round. The most noticeable part of an iguana is usually the tail it is usually about the same size of the body sometimes longer. Running down the back starting from behind the head to midway down the tail, is a crest of spines. Under the neck is a flap of skin called a dewlap, generally larger in males than females. The dewlap is used in defense making it look larger than it really is, it also helps in catching and releasing heat. Not really known by most is that iguanas have a third ''eye''. At the top of the head between the two eyes under the skin is a eye, not a real eye but it can see shadows from above the head and can detect hoe much sunlight is hitting the iguana. The average mature iguana can weigh anywhere between 8 and 18 lbs, and Grow up to 7 ft long within an average lifespan of 8 years, although some have been recorded to live as long as 20 years in captivity.




REPRODUCTION

Most green iguanas reach sexual maturity between three and four years of age. Iguanas breed during the dry season so that when the eggs hatch there will be more food for the young during the wet season. Mating last several minutes, Female iguanas can store sperm for years so that fertilization can occur with out a female seeing a male for five or more years. About 65 days after mating females are ready to lay their eggs. The size and number of eggs produced varies depending upon her size, her nutritional status, and her maturity. The average clutch of eggs is 40 but can range anywhere from 20 to 60 eggs at a time. Eggs hatch after 90 to 120 days.



BEHAVIOR

In the wild, most disputes between iguanas take place over basking sites. There is usually adequate food for these herbivorous lizards, but good perches are limited. Basking is important for increasing body temperature and aiding digestion. During the breeding season, males become territorial and display head bobbing, dewlap extension, and color changes. They will bite at each other. Injuries in the wild are rare, as there is ample space for males to retreat when threatened. However, in captivity where space is limited, injuries are more common. Females may also display some of these behaviors when nesting sites are limited. When frightened, an iguana will usually freeze or hide. If caught, twisting and rotating around or tail whipping may occur. If grabbed an iguanas tail can break of and will start twisting and moving distracting predators.

These animals are known to use visual signals, such as head bobbing and dewlap extension, as means of communicating with rivals. In extreme cases, physical contact is involved in altercations. Sometimes if corned will his at its predator. They often destroy gardens and landscaping. On Marco Island, green iguanas have been observed using the burrows of the Florida Burrowing Owl, a species of special concern, all of which can make them more of a serious threat to Florida's ecosystem than originally believed



DIET

Green iguanas are primarily herbivorous. They occasionally eat a small amount of carrion or invertebrates. Green leafy plants or ripe fruits are their preferred foods. In Florida iguanas seem to thrive on native endangered species of plants such as, cordia globosa, and the nicker nut which is the main food supply of the endangered Miami Blue butterfly.

Iguana Hunting

As everyone knows by now were under an infestation in Florida. Exotic animals are showing up all over south Florida... Boa Constrictors, Cobras, African Monitor Lizards, Cayman, Cuban Frogs, etc. All causing havoc on Florida's ecosystem. Now once feral green iguanas, are breeding and are becoming established in Florida. Other than eating garden plants and scaring people, an ecological problem has not yet been linked to iguanas... But do we really want to wait and find out?

This is why I propose a solution to this problem. Because we have animal activists groups that want to protect this species in Florida (they're not native and they're getting out of control why save them?) we, me and a few other people should be given licences to capture iguanas in a humane way.

The licences should allow us access to all lakes, canals and other bodies of water where there is an abundance of Green iguanas ... including backyards of civilians where a mature green iguana is present. We will capture the iguanas using nets, a noose used to snare them from trees and if necessary and possible BB guns and spear guns, taking careful precautions not to hit anyone or pet or other animal in the area.

And of disposing them humanely lets just say that their considered a delicacy in other countries. We can also work out other possible systems of disposal.

Time is limited these animals could be wrecking the environment and we don't know it, this is why actions should be taken immediately. The faster we take down the green iguanas the faster we can get rid of other invasive species and make Florida's ecosystem a little healthier.

If you are in authority to help in this E-Mail me at Soca_blood_warrior@yahoo.com

Leave a comment to why or why not you think iguana hunting is a good idea.