Sopi Yuana

Instructions

1. Rinse the iguana meat and cut it into pieces, then season it with salt, pepper and paprika.
2. Heat the oil in a casserole dish and brown the meat for 5 minutes.
3. Add the sliced onions and garlic, then the chopped tomatoes and the purée. Cook for 5 minutes.
4. Pour in the water, add the bay leaf, cumin and the whole sweet pepper, then bring to the boil.
5. Simmer covered for 1 hour 15 minutes, skimming if needed.
6. Add the diced carrots and potato, continue cooking for 20 minutes, then remove the pepper and bay leaf.
7. Check the seasoning, add lime juice if you like, and serve hot.