Iguana stew is an exotic dish originating from the Caribbean, and it's especially popular in Guyana and Trinidad. This delicacy is prepared by frying annatto in oil until it turns red. The iguana's head and its entrails are removed, and the meat is cooked in salted water until tender, but not too tender. It's peeled and cut, then cooked with onions, garlic, tomatoes, and green peppers until almost all of the liquid has evaporated.

There are many variations throughout the Caribbean, so the dish is sometimes enriched with coconut milk, potatoes, or fresh herbs.