The author’s mother was born in a little town called Somerset on Jamaica’s eastern shore. Later on she moved to the United States but she never lost her zeal for her country. She would regale us kids with stories of picking rose apples, mangoes and climbing a coconut tree to get to the delicious fruit.
She is passionate in her belief that authentic recipes from one’s homeland is a tradition that has to be preserved. It’s the ties that binds us to our ancestors and create memories that last a lifetime. The recipe was carefully chosen with consideration for the availability of ingredients.
CURRY GOAT
2lb goat meat(can be found at Latin or Oriental stores)
1 large chopped onion
2 cloves chopped garlic
1 hot pepper (finely chopped)
3 oz curry powder
1 oz vegetable oil
Salt and pepper to taste
3 sprig thyme
2 tablespoon whole allspice
1 medium potato chopped into small pieces
2 cups boiling water
Season the goat meat with the onion, garlic, pepper, curry powder, salt, pepper, tomato, thyme and allspice. Marinate in refrigerator for 2 hours. Remove seasonings from meat and set aside. In large saucepan heat oil until it is very hot. Brown meat on all sides. Lower heat and add the hot water.
Simmer slowly until meat is tender about 40 minutes to 1 hour. Add seasonings and simmer for another 15 minutes or until seasonings are cooked thoroughly. Served with seasoned rice.
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