Lids when I saw your picture holding the Iguana I was thinking about this recipe, which is a delicacy in the Netherlands Antilles.
1 plump Iguana
1½ quarts low sodium chicken broth
4 cloves garlic
1 leek, sliced
1 tomato coarsley chopped
1 onion studded with 3 whole cloves
1 green pepper, quartered
1/4 of a small white cabbage
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Dash of nutmeg
A few ounces of vermicelli
1. Ask your butcher to clean and skin the iguana.
2. Cut iguana into serving pieces.
3. In a large pan add chicken broth, garlic, leek tomato,onion, green pepper and cabbage.
4. Bring to a boil, reduce heat and simmer for 30 minutes. Add the iguana and simmer an additional half hour, or until the meat is tender. Remove from the fire. Bone the iguana and set the meat aside.
5. Return the broth to the fire and add cumin, nutmeg, salt, pepper and vermicelli. Simmer for 5 minutes or until vermicelli is tender. Add the iguana meat and heat thoroughly. Serve piping hot with Funchi (corn meal mush).