Destination of Focus: Jamaica
There’s much more to Jamaican cuisine than beef patties and jerk chicken. Akin to the island’s motto, Out of Many, One People, there are savory influences from nearly every culture that has touched the sand. The food is eclectic and relies mostly on fragrant spice blends and simple cooking techniques, making it an easy choice for your next dinner party. When preparing traditional Jamaican food from our Cooling Your Jets menu, you’ll taste the flavors of India in the Curried Goat, West Africa in the Jerk Pork and Spain in the Escoveitch Fish. Meld these flavors together with indigenous island ingredients, and the meal is unmistakably Jamaican.
Today, we focus on sharing our curried goat recipe with you, here:
Curried Goat Recipe:
Yield: 4 servings
Ingredients:
2 lbs. goat meat, cut into large chunks
2 tablespoons curry
1 large Spanish onion, chopped
1 Scotch Bonnet pepper
2 teaspoons fresh ginger, grated
4 cloves garlic, minced
Salt
Pepper
¼ cup water
1 tablespoon butter
3 carrots, diced
2 Yukon Gold potatoes, diced
Directions:
Combine curry, onion, Scotch Bonnet, ginger, garlic, salt, pepper and water into a food processor. Pulse until smooth. Spread mixture over goat meat and marinate for up to 24 hours in the refrigerator (the longer it marinates, the tastier the dish). Once marinated, remove excess marinade from meat and save for later. In a deep, heavy bottom skillet, add butter and brown meat on all sides. Add carrots and potatoes and stir. Add remaining marinade and enough water to cover the meat. Bring to a boil, then lower heat and simmer for about 2 hours or until meat is tender. Serve with steamed Jasmine rice.
