Curried Goat with White Rice

  Curry goat is an all-time favorite Jamaican food. It’s popular on restaurant lunch menus, Sunday dinner tables, and most of all – at special events. Curry goat tends to always make the menu whether Jamaicans are celebrating a wedding, birthday, Christmas, or most of all an exciting family get-together. 

Ingredients

• 3 pound(s) goat meat
• 2 packs of Betapac curry powder
• 1  onion chopped
• 2 stalk scallion, chopped
• 4 clove garlic, chopped
• 1 teaspoon ginger, chopped
•  thyme chopped
• 1 whole scotch bonnet pepper, chopped
• 1 teaspoon Maggi All-purpose season
• 1 large Irish potato, diced
• 1 medium carrot, sliced

Directions

1. Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar
2. Add curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper, and salt; rub the seasonings into the meat, cover, and put to marinate for two hours.
3. Heat vegetable oil in a heavy bottom pot over medium heat and add the remaining one tablespoon of curry powder.  Add the marinated meat and allow it to sear. Turn the meat and add 4 cups of boiling water.  Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
4. Add the diced potato and cook for 5 minutes.  Fold in the sliced carrot and pimento berries and cook for five minutes. 
5. Serve with Plain Rice

   

   
   

Jamaican Curry Chicken Back

INGREDIENTS
 2 lbs chicken
2 tsp Jamaican Indian curry powder
 1/2 onion
1 tbsp seasoning salt 

1/2 scotch Bonnet pepper

1/2 garlic gloves

1/2 tsp all purpose seasoning 

1 carrot

1 Irish

DIRECTIONS:
1. Cut chicken into small pieces.

2. slice onions into small pieces and add to chicken (add thyme and a small amount of black pepper if you want a little heat…you can add scotch bonnet pepper instead of black pepper if you choose, but bear in mind that this pepper is very hot, so use sparingly).

3. Add seasoning salt to taste.

4. Mix in all seasoning to ensure that they are evenly spread throughout the chicken.

5. Put oil in cooking pot and place on fire.

6. Add curry to hot oil and mix in for 15 seconds.

7. Add seasoned chicken to the oil and mix in until curry spreads all over the chicken.

8. Cover and cook slowly on a low flame.

9. Watch fluid level as chicken cooks (chicken will develop its own) if too low add small amount of water.

10. When chicken is fully cooked, throw off fluid in a skillet.

11. Place the skillet on high flame until most of the water evaporates and you are left with leave a nice thick gravy.

12. throw this gravy on top of and over the cooked curry chicken.

10. Serve over white rice,cornmeal Dumpling,yam and cook green banana, bread, pasta, rice and peas, mashed potatoes, or cooked vegetables.

Jamaican Style

Jamaican Rum Punch

There are many various recipes across the Caribbean, but Jamaica is the original home of the Run Punch.  In Jamaica we say “one of sour, two of sweet, three of strong and four of weak” to describe how to make Run Punch.  Remember this for the classic Jamaican Rum Punch recipe. This measure can be cups or gallon, but the ratios must be the same.  Here are 3 simple recipes following the classic recipe of 1-2-3-4 formula of parts sour, sweet, strong and weak. 

Simple Jamaican Rum Punch (Weak)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups Jamaican white over-proof rum (Appleton) (or other simple syrup), 3 cups white over-proof rum
• 3 cups strawberry flavored syrup (or other simple red colored syrup) -
• 4 Cups water

Simple Jamaican Rum Punch (Sweet)

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup)
• 3 cups Jamaican white rum
• 4 Cups Fruit Juice (Combine 2 cups Pineapple and 2 cups Orange Juice)

Simple Jamaican Rum Punch (Strong)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup) -
• 3 Cups Fruit Juice (Combine 1 cup Pineapple and 2 cups Orange Juice
• 4 cups Jamaican white rum

Method:

• Mix everything together in a punch bowl
• Taste and adjust.
• Garnish with slices of lime and/or pieces of pineapple
• Place in the refrigerator to chill. Aging improves Rum Punch so we suggest refrigerate and serve after 2 hours
• Serve cold over ice.
• Serves: 10-12

Jamaican Papaya Drink

In Jamaica the papayas is called “pawpaw”.  Many say the Jamaican papayas,  like our Blue Mountain coffee,  has a  unique in taste. Papayas are a good source of folate, vitamin A, Vitamin C, magnesium, copper, pantothenic acid and fiber. It is also low in calories and makes a refreshing drink. Here is our Jamaican Papayas Drink.

Ingredients:

• 1 small ginger root peeled and cut into small pieces
• 1 medium overly ripe Jamaican papaya (pawpaw), peeled and seeded
• ½ cup water or milk (add more or less depending on your thickness preference)
• ¼  cup Brown Sugar
• Nutmeg

Method:

1. Put all the ingredients in a blender
2. Blend until smooth.
3. Stir with a wooden spoon.
4. The drink can be made thicker or thinner depending on how much water or milk is used.
5. Refrigerate about 2 hours before serving.
6. Serve with nutmeg sprinkled on top
7. Serve with ice cubes.

Mango-Pimento Easter Bun

Ingredients

3oz margarine

1tbs guava jam

1 bottle stout, or other dark beer

1tsp vanilla

¹/² cup Red Label Wine

2tbs browning

1 medium egg, beaten

7oz dark brown sugar

15oz all-purpose flour

1tsp freshly grated nutmeg

1tsp freshly ground cinnamon

1tbs Jamaican mixed spice (includes pimento)

¹/²tsp salt

3oz mixed fruit peel, chopped

3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained

1¹/²oz dried mango, chopped

Method

1. Preheat oven to 350°F.

2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.

3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5" x 8 1/2" loaf pan. Sprinkle the chopped dried mango on top before baking.

4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.

Makes one 5" x 8 1/2" loaf

Requires overnight preparation

Chef's note: If you prefer a darker or lighter bun, simply add more or less browning to the mixture.