JAMAICAN CURRIED GOAT

Curried Goat! A Jamaican classic. I will cook my version today. For the ones that like goat. And talking about Jamaica, of course, it will always be tasty. Let’s start cooking.

Ingredients:

½ chopped onion

2 chopped green onions

2 cloves of chopped garlic

1 tablespoon chopped fresh ginger

2 tablespoons Jamaican Curry Powder

Some salt to taste

Some freshly ground black pepper

½ teaspoon thyme

1 tablespoon extra virgin olive oil, divided in two

2 pounds goat meat

2 potatoes

1 big carrot

Some water

Some cooked rice to serve

First thing we will prepare the vegetables for the marinade. Next, put the onions, the garlic, the ginger, the curry powder, half the oil and the thyme in a blender. Work on it and add a little water if is needed to get it blended. The next step will be to prepare the meat. Cut it in pieces if the butcher has not done it yet. Pieces with bones are perfect for this curry. Then put the meat in a plastic container and mix it with the marinade from the blender. Let it marinate for some hours in the fridge. If you can, it is better marinating overnight.

Once the meat is ready, go on with the vegetables. This time, the carrots and the potatoes. Peel them and cut them in pieces not too big.

Now we will start cooking in our wok. Heat the rest of the oil in the wok, just to grease it lightly. Try to remove the marinade from the goat but keep it. When the oil is hot, put the goat without the marinade in it and seal the meat. Cook it for a couple of minutes. Then add the potatoes and the carrots. Add the marinade and cover with water. Bring to a boil and then set the fire to simmer. Cook it for… long. One, two hours. It depends on the meat. But make sure it is simmering at low temperature.

When the meat is done, the curry is done. You can serve it with some cooked rice. A wonderful Jamaican curry. Enjoy!

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JERK CHICKEN

A Jamaican treat. A very popular dish originally from the Caribbean but now an almost everyday American recipe. A symphony of flavour.

Ingredients:

2 chicken breasts
¼ cup olive oil
½ cup vinegar
¼ cup soy sauce
½ cup orange juice
¼ cup lime juice
2 cloves of chopped garlic
½ cup chopped onion
1 chopped green onion
1 chopped red chilli
½ teaspoon salt
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 tablespoon ground allspice
1 tablespoon thyme
1 teaspoon ground sage
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

First I prepare the chicken. I cut it in small pieces but if you want, you can use bigger pieces. This is what I do. I cut the chicken in small pieces and I prepare the marinade. In a container I put all the ingredients, mix well, cover and let it marinate for some hours in the fridge. I would recommend four hours at least.
Then I cook the chicken in the oven. I put the chicken on a tray along with some of the marinade, directly in the preheated oven to 400ºF for 30 minutes. Check it a couple of times and pour the rest of the marinade when the chicken is almost done.
Of course, if you have the opportunity, you can cook the meat on a grill or barbecue.
You can serve it in many ways. This time I cooked some rice with beans and a little salad. A good idea is to serve the chicken in a warm wheat tortilla along with a salad (lettuce, tomato, onion, dill pickle, green olives and corn). Enjoy.

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