Cooking time 3 hours 45 minutes, plus preparation
INGREDIENTS
1 ½ kg of cubed goat meat on the bone
2 medium onions
1 green pepper
1 red pepper
4 tbsp of curry powder
10 allspice berries crushed or 1 ½ tsp of allspice powder
2 garlic cloves chopped
1 small leek sliced
500ml of chicken stock
A 5cm sliced piece of ginger
A handful of coriander
1 scotch bonnet
2 medium sweet potatoes
‘Allspice 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)‘
METHOD
Wash the diced goat meat and leave to drain. Add the curry powder, stir to coat the meat. (Try and do this as far in advance as possible).
Heat the oil in a deep pan, add the meat stir and leave to simmer for 45 minutes on a low heat, add a little water so the curry powder doesn’t burn.
Slice the peppers and onions into equal size chunks.
Cut 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.
Now 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 chopped coriander.
Meanwhile, peel and cube the sweet potatoes add to the pot 20 minutes before the two hours is up, this will thicken the sauce.
Finally, stir and serve with rice and peas.
Jamaican Rice & Peas
Cooking time 3 hours 45 minutes, plus preparation
INGREDIENTS
1 ½ cups dried red kidney beans, soaked overnight and drained
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 & pepper
METHOD
Soak the kidney beans overnight in cold water.
Drain and rinse with cold water. In a large pan heat the oil.
Add the chopped garlic and onions, stir until the onions begin to soften.
Add two pints of water, beans, thyme and season.
Simmer for an hour topping up with hot water. Wash the rice and drain the excess water then 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 in 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.