How to: Catch and Cook an Iguana

Iguana is a tasty meat. It tastes similar to chicken. It is the 'other' white meat! After the other white meat!

Steps, Tips and Warnings

Catch the iguana:
One technique is to make an old fashioned rabbit box. Place a small piece of meat in the far end when the iguana enters he hits a bar holding up the lid.

(Yeah right?)

The lid slides down trapping the iguana inside. This can be done with a long pole with a noose tied the end.

(I've seen Trini's run and catch Iguanas with their bare hands)

If you live in Central America you just buy one in the Market place.

1. Slit the iguana open down its belly. Pull out all 'guts' Skin the animal. Place the Iguana meat in ice cold water as soon as possible to keep for a few hours.

( The Iguana MUST be burnt to maintain its 'Wild' integrity)

2. Cut the animal up much like a chicken if it is a large iguana. If not it may be cooked whole.

3. Place in pot and cover with water. Salt, pepper and cumin may be added to flavor the meat. Boil until the meat is tender about 30 minutes.

4. Remove from the pot and de-bone the Iguana. Pull all the meat off. Then you may use it as you would any cooked chicken. The liquid maybe used as you would any chicken broth. Dispose of the bones.

NOW that's the North American version......

Where the hell is the Geera and the garlic and the bay leaf with the hot sauce....Coconut milk. And pimentos to add some real Trini flavor to de pot!

Did someone say ground provisions to lap up all that sauce? Or some Buss-up-shut?


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