Jamaican Curry Goat

Spring on the East Coast of the USA is sure taking its time making an entrance.  We’ve had a few “warm teaser days” and then a week later, we find ourselves still warming ourselves by the fire?  A few weeks ago we were enjoying the sun, sand and cuisine in Jamaica. I’m sure glad we went when we did, at least we got a taste of that warmth that we hope to experience here any day now (hint, hint).   If you haven’t yet read the post on Jamaica, I urge you to take a look at the previous post and be transported to that beautiful island in the sun.

On some of our trips abroad, I’ve contacted cooking schools ahead of time to learn the local way of preparing certain dishes from the country we’re visiting at the time.  Italy and Portugal were two such countries.  It’s something I’ve always wanted to do, even before the blog existed.  This time was no different.  I had wanted to learn how to cook authentic Curry Goat or Jerk Chicken. I had asked around, contacted friends who visited or lived in Jamaica, made inquiries on the Trip Advisor forum and ended with some possible names.

We had arranged a driver ahead of time for a day excursion .  Most of my research is done via the Trip Advisor forum, so we hooked up with two brothers who who came highly recommended.  When Warren came to fetch us at the villa, he informed us that his Mother would be happy to teach and host us in her home.  What was ironic was that I had been chatting with a couple from Michigan (via the forum) who gave me a boatload of information on the area during my planning stages.  We were happy to hear from Warren that the couple were staying with his Mom who had just started a B & B and that they would be joining us for lunch too.  This was turning out to be better than I expected – how exciting that we’d actually be working and learning in a local kitchen?  There’s nothing quite like rubbing shoulders with the locals and meeting like minded folks like Tessa and Bob from Michigan.  The pictures above show us in the kitchen with Verona (mom) and the two brothers, Warren and Kenmar and enjoying  their guests from Michigan on the rooftop terrace of this lovely home.  Could I have asked for anything better?

Here’s Verona showing us that it is important to marinate the goat along with the other spices a few hours before or overnight.  We’ve made this dish at least twice on our return home and each time we’ve marinated it overnight which definitely intensifies the flavors.

Verona also showed us how to make another Jamaican favorite – Brown Stew Chicken which she whipped up in no time.  She served the meal with some steamed vegetables, a salad with a home made dressing and peas and rice.  The rice was cooked in coconut milk.  We were later to learn that Verona had cooked in a couple of the vacation mansions in the area that comes with a cook and a maid.  So she was pretty professional.

So here’s a video of the meal with Verona explaining exactly what’s being served up.  Please pardon the video, you’ll have to turn around your iPad or iPhone to view.  Desktop users, sorry, I was not able to edit it the right way up.  To check the full recipe click on here

18 comments

  1. It is such a great idea to learn the local way of preparing dishes on your way of vacation. I always want to do it but my husband and daughter are never interested.when we were in Italy I only got to see how olive oil was made.
    So, are you posting Jamaican curry goat’s recipe in near future.?

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    1. Balvinder, the recipe is posted above. If you click on the word here (in bold) just above the video, it will take you to the recipe. When I learned how to make paella and sangria in Madrid, I went on my own. My husband did not accompany me, it was a special treat to myself 🙂 So I’m sure you can do that. 🙂

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    1. Well, I learned that when the East Indians came to Jamaica from India, they brought their spices with them, so a lot of the ingredients are similar…..but they did not have lamb in those parts, so they switched to goat, and that’s how the curry goat became so popular in Jamaica 🙂

      Liked by 1 person

  2. I like the idea of learning from a local cook and what a fabulous teacher you found Loretta! The meal looks mouthwatering! I also like the rice and peas/beans and how they can be called by either name.
    btw, you look fabulous in the video as well 🙂

    Liked by 1 person

    1. Yes indeed Sandhya, what a stroke of luck to have stumbled on that family. Love vacations where one can mix with the locals and learn from them. Thanks for the compliment, but I believe I spoiled the video, wasn’t expecting to be in it. One of the boys took that video and I thought she explained it all so well so had to add it to my post 🙂

      Liked by 1 person

    1. Thanks so much Tessa – indeed it was so special. To have met them and then meeting you and Bob too, it was just lovely. Has Bob written much about your experiences in the Blue Mountains, if so, would love to read it. Warm regards to you both. 🙂

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  3. Hi Loretta, I really enjoyed reading this post. It’s authentic, and the food and vibe brings to mind good memories of Jamaica. Thanks for sharing your adventures. 🙂

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