Welcome to the vibrant tapestry of Aruba's cultural heritage, where the heartbeat of the island is celebrated through a cherished tradition known as "Sopi di Aña di Baca" - the Year of the Goat Soup. This culinary journey takes us deep into the heart of Aruban culture, where the fusion of flavors, history, and community intertwine to create a culinary masterpiece.In Aruba, the "Sopi di Aña di Baca" serves as more than just a dish; it symbolizes the connection between the island's past and its present, bringing people together in celebration and unity. This culinary tradition reflects the island's rich history, highlighting the importance of the goat in Aruba's cultural narrative.

Join us as we explore the savory depths of this iconic Aruban soup, uncovering the stories, ingredients, and rituals that make it a symbol of cultural pride. From the kitchens of locals to the heart of Aruba's festivals, the Sopi di Aña di Baca invites you to savor the essence of tradition and community that defines this remarkable island.

Ingredients:

• 2 lbs goat meat, cut into small pieces
• 1 cup diced pumpkin
• 1 cup diced sweet potato
• 1 cup diced plantains
• 1 cup diced yams
• 1 cup diced cassava
• 1 cup diced carrots
• 1 cup chopped okra
• 1 cup chopped celery
• 1 cup chopped onion
• 4 cloves garlic, minced
• 2 bay leaves
• 1 sprig thyme
• 1 sprig parsley
• 1 Scotch bonnet pepper (adjust to taste)
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 8 cups water or beef broth
• Juice of 1 lime

Instructions:

1. Prepare the Goat Meat:

• Rinse the goat meat under cold water and pat it dry with paper towels.
• Season the goat meat with salt, pepper, and the juice of half a lime. Let it marinate for at least 30 minutes.

1. Sauté the Aromatics:

• In a large soup pot, heat the vegetable oil over medium heat.
• Sauté the onions and garlic until they become translucent and aromatic.

1. Brown the Goat Meat:

• Add the marinated goat meat to the pot and brown it on all sides.
• Once browned, add the bay leaves, thyme, and parsley to the pot.

1. Add Vegetables:

• Pour in the water or beef broth and bring the mixture to a boil.
• Add the diced pumpkin, sweet potato, plantains, yams, cassava, carrots, okra, and celery to the pot.

1. Simmer:

• Reduce the heat to low, cover the pot, and let the soup simmer for 1.5 to 2 hours or until the goat meat is tender.

1. Adjust Seasoning:

• Taste the soup and adjust the seasoning with salt, pepper, and additional lime juice if needed. Add the Scotch bonnet pepper for heat, adjusting the amount based on your spice preference.

1. Serve:

• Remove the bay leaves, thyme, and parsley sprigs.
• Serve the Sopi di Aña di Baca hot, allowing the rich flavors to meld together.

1. Enjoy:

• Enjoy this hearty and flavorful Aruban soup with your family and friends, savoring the unique taste that reflects the cultural richness of Aruba.

Providing precise nutritional values for a recipe can be challenging as they can vary based on factors like specific brands, sizes, and preparation methods. However, I can offer approximate values based on generic data. Keep in mind that these are estimates, and the actual nutritional content can vary.

Nutritional Values

Nutritional Values for Key Ingredients (per 100 grams):

1. Goat Meat:

• Calories: 143 kcal
• Protein: 27 g
• Fat: 3 g
• Carbohydrates: 0 g
• Fiber: 0 g

Goat Meat: benefits

• Rich in protein, iron, and zinc.
• Supports muscle growth and repair, and contributes to the production of red blood cells.

1. Pumpkin:

• Calories: 26 kcal
• Protein: 1 g
• Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g

Pumpkin: benefits

• High in vitamins A and C, promoting good vision and a healthy immune system.
• Contains antioxidants that may reduce inflammation.

1. Sweet Potato:

• Calories: 86 kcal
• Protein: 1.6 g
• Fat: 0.1 g
• Carbohydrates: 20 g
• Fiber: 3 g

Sweet Potato: benefits

• Excellent source of vitamins A and C.
• Provides complex carbohydrates for sustained energy and dietary fiber for digestion.

1. Plantains:

• Calories: 122 kcal
• Protein: 1.3 g
• Fat: 0.4 g
• Carbohydrates: 32 g
• Fiber: 2.3 g

Plantains: benefits

• Good source of complex carbohydrates and dietary fiber.
• Contains essential minerals like potassium.

1. Yams:

• Calories: 118 kcal
• Protein: 1.5 g
• Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 4 g

Yams: benefits

• High in vitamin C, fiber, and antioxidants.
• Supports digestive health and may have anti-inflammatory properties.

1. Cassava:

• Calories: 160 kcal
• Protein: 1.4 g
• Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 1.8 g

Cassava: benefits

• Contains carbohydrates for energy and dietary fiber for digestion.
• Provides some vitamin C and folate.

1. Carrots:

• Calories: 41 kcal
• Protein: 0.9 g
• Fat: 0.2 g
• Carbohydrates: 10 g
• Fiber: 2.8 g

Carrots: benefits

• Rich in beta-carotene, which the body converts to vitamin A.
• Supports eye health and may have antioxidant properties.

1. Okra:

• Calories: 33 kcal
• Protein: 1.9 g
• Fat: 0.2 g
• Carbohydrates: 7 g
• Fiber: 3.2 g

Okra: benefits

• Good source of dietary fiber.
• Contains vitamins C and K, as well as antioxidants.

1. Celery:

• Calories: 16 kcal
• Protein: 0.7 g
• Fat: 0.2 g
• Carbohydrates: 3 g
• Fiber: 1.6 g

Celery: benefits

• Low in calories and a good source of vitamins K and C.
• Contains antioxidants and may have anti-inflammatory properties.

1. Onion:

• Calories: 40 kcal
• Protein: 1.1 g
• Fat: 0.1 g
• Carbohydrates: 9 g
• Fiber: 1.7 g

Onion: benefits

• Contains antioxidants and anti-inflammatory compounds.
• Provides vitamin C and chromium, which may help regulate blood sugar.

1. Garlic:

• Calories: 149 kcal
• Protein: 6.4 g
• Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 2.1 g

Garlic: benefits

• Has anti-inflammatory and antioxidant properties.
• Supports cardiovascular health and may have immune-boosting effects.

Please note that these values are approximate and can vary. It's always a good idea to check specific product labels or use a nutritional calculator for precise values, especially if you have dietary restrictions or health concerns.