Curried Goat, Rice & Peas with Fried Plantain

Curried Goat, Rice & Peas with Fried Plantain

Cooking time 3 hours 45 minutes, plus preparation

1 ½ kg of cubed goat meat, 1/2 on the bone
2 medium onions
1 green pepper, cubed
1 red pepper, cubed
4 tbsp of curry powder
10 all-spice berries crushed or 1 ½ tsp of allspice powder
2 garlic cloves chopped
1 small leek sliced
750ml of chicken stock
A 5cm sliced piece of ginger
A hand full of coriander
1 scotch bonnet or red chilli
2 medium sweet potatoes

Try and use homemade chicken stock, I boil the leftovers from a chicken and then freeze the stock in 1/4 pint pots. All-spice berries freshly crushed add better flavour but can be hard to find, the ground powder is just as good. (1½ tsp is equal to 10 berries)

Wash the goat meat and leave to drain. Place the meat in a bowl then add the curry powder, stir to coat the meat. (Try and do this as far in advance as possible). Heat a couple of tablespoons of oil in a deep pan, add the meat, stir once and leave to simmer for 45 minutes on a low heat, add a little water to the pan so curry powder doesn’t burn. Next slice the peppers and onions into equal size chunks. Slice the ginger into thin strips and in a pestle and mortar crush the allspice berries. After 45 minutes add the chicken stock stir, cover and simmer for a further 45 minutes. Next add the peppers, onion, garlic, ginger and scotch bonnet, stir in the ingredients add the leek, cover and simmer on a low heat for 2 hours. After an hour stir in the coriander. Meanwhile, peel and cube the sweet potatoes add to the pot 20 minutes before the two hours is up. Finally, stir and serve with rice and peas.


Cooking time 3 hours 45 minutes, plus preparation

1 ½ cups dried red kidney beans
2 tbsp of vegetable oil
1 red onion finely chopped
2 chopped cloves garlic
½ cup unsweetened coconut milk
1 litre of hot water
4 sprigs of thyme
2 tsp of sugar
1 ½ cups long grain rice
1 whole Scotch bonnet
3 tbsp grated coconut block
2 chopped spring onions
Salt and pepper

Soak the kidney beans overnight in water. Drain and rinse, in a large pan heat the oil. Add the chopped garlic and onions, stir until the onions begin to soften. Add one litre of water, beans, thyme and season. Simmer for an hour topping up with hot water. Wash the rice and drain the excess water, add to the pan. Drop in the whole Scotch bonnet. Stir once and cover and simmer, after 20 minutes pour in the coconut milk. Continue to cook until the rice is soft. (The rice will soak up the colour of the kidney beans). Add more grated coconut for extra flavour. When the rice has cooked, transfer to a large bowl, using a fork fluff up the rice and serve.


4 plantain peeled and sliced
1 tbsp of butter

Melt the butter over a medium heat, shallow fry the plantain for 2-3 minutes on each side. Rest on some kitchen paper to drain off any excess butter.

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