Goat Curry and Plantains is a Swahili and Carribean dish, that is popular in Kenya and Jamaica.
* 2 pounds cubed goat meat (or lamb) without bones
* 1 lime, juiced
* 1 tablespoon salt
* 1 teaspoon freshly ground black pepper
* 1 Scotch bonnet pepper (any color), seeded and minced
* 1/2 teaspoon dried thyme
* 1/2 teaspoon ground allspice (dry pimento berries)
* 3 tablespoons curry powder
* 2 whole scallions, sliced
* 1 onion, sliced
* 3 cloves garlic, minced
* 1/4 cup vegetable oil
* Tomato paste
* 1/2 cup coconut milk (optional)
* 7 cups water
1. Rinse the meat well, rub lime juice over it.
2. Place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic.
3. Leave to marinate for at least 2 hours in the refrigerator, longer would be ideal.
4. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown.
5. Then add the marinade, tomato paste and coconut milk, if using, and simmer for approximately 3 more minutes.
6. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.
7. Serve with plantains.
Recipe courtesy of Gregory Jolliff
* 3 green plantains, each peeled and cut into 3 pieces
* 2 to 3 cups vegetable or peanut oil
1. In a skillet, heat oil to 350 degrees F.
2. Fry plantain, turning until all sides are lightly golden.
3. Remove from skillet and place between 2 pieces of paper towel and press to flatten.
4. Return to skillet and continue to fry until crisp.
5. Remove and salt lightly.
Recipe courtesy of Cheryl Smith.