Recipe: Jamaican Grilled Curry Goat Stew With Rice And Peas And Fried Plantains

Introduction

Jamaican cuisine is known for its bold flavors and vibrant spices. One classic dish that embodies the essence of Jamaican cooking is the Jamaican Grilled Curry Goat Stew. This hearty and flavorful stew, served with rice and peas and fried plantains, is a true celebration of Jamaican culinary traditions. In this article, we will guide you through the step-by-step process of preparing this delicious and authentic Jamaican dish.

Ingredients

Before diving into the cooking process, let’s gather the necessary ingredients for this recipe:

For the Curry Goat Stew:

• 2 pounds of goat meat, cut into chunks
• 2 tablespoons of Jamaican curry powder
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon of ginger, grated
• 2 tomatoes, diced
• 2 sprigs of thyme
• 2 scallions, chopped
• 2 cups of chicken or vegetable broth
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

For the Rice and Peas:

• 2 cups of long-grain rice
• 1 cup of coconut milk
• 1 cup of cooked kidney beans
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 sprigs of thyme
• 1 scotch bonnet pepper (optional for spice)
• Salt to taste

For the Fried Plantains:

• 2 ripe plantains
• 2 tablespoons of vegetable oil
• Salt to taste

Preparation

Step 1: Marinating the Goat Meat

In a large bowl, combine the goat meat chunks with Jamaican curry powder, minced garlic, grated ginger, and salt. Mix well until the meat is evenly coated with the spices. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.

Step 2: Cooking the Curry Goat Stew

In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent. Then, add the marinated goat meat and brown it on all sides.

Once the meat is browned, add the diced tomatoes, thyme sprigs, scallions, and chicken or vegetable broth. Stir well and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours or until the meat becomes tender and the flavors meld together.

Step 3: Preparing the Rice and Peas

In a separate pot, combine the long-grain rice, coconut milk, chopped onions, minced garlic, thyme sprigs, and scotch bonnet pepper (if using). Add enough water to cover the rice by about an inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and fluffy.

Once the rice is cooked, add the cooked kidney beans and stir gently to combine. Season with salt according to your taste preferences.

Step 4: Frying the Plantains

Peel the ripe plantains and cut them into diagonal slices. Heat vegetable oil in a frying pan over medium heat. Add the plantain slices and fry them until they turn golden brown on both sides. Remove from the pan and place them on a paper towel to absorb any excess oil. Sprinkle with salt for added flavor.

Serving

To serve, place a generous portion of the Jamaican Grilled Curry Goat Stew in a bowl. Add a scoop of Rice and Peas alongside it. Garnish with fresh thyme leaves or chopped scallions if desired. Serve with a side of Fried Plantains. Enjoy this delightful Jamaican feast with family and friends!

Conclusion

The Jamaican Grilled Curry Goat Stew with Rice and Peas and Fried Plantains is a truly satisfying and flavorful dish that embodies the rich culinary heritage of Jamaica. By following this recipe, you can recreate the authentic taste of Jamaican cuisine right in your own kitchen. So, gather the ingredients, fire up your stove, and embark on a culinary journey to the vibrant island of Jamaica!