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