Iguana Stew - cooking recipe

Ingredients

1 iguana
1 large onion
2 garlic cloves
3 tomatoes
2 green peppers
3 or 4 tsp. achiote (annatto) oil
pinch of pepper
salt to taste

Preparation

Make the achiote oil by frying the achiote slowly until the oil is red.
Kill the iguana by cutting off its head.
Open the belly lengthwise and remove all the entrails and the rectum.
Cook in salted water until the meat is tender (take care not to let it get too soft).
Peel and cut in portions.
Season with all the ingredients and cook with about 1 cup water, until almost dry.