Asson said he and his friends use a traditional method of preparing iguana. “First, we cut off the head, then roast [the body] on the fire. You have to roast it with the skin on because it’s easier to take the skin off once it’s roasted,” he said. “Then, we cut it up into pieces and season it with a lot of fresh produce like chives and onions. I love to season it with curry and hot pepper, too. It tastes like chicken.”