Is there a consistent difference in the typical goat curry at a Jamaican place vs. a Trinidadian roti joint? I'm a Brooklyn transplant writing from Berkeley, California, where I've just tasted my first west coast Trinidadian goat. The sauce was less abundant but thicker and more concentrated in flavor than at the Jamaican restaurants out here... it almost had a "baked on" crustiness. And it was terrific. I don't know if this lady is just a better cook, or whether there's something else going on. And I haven't been to Flatbush Avenue in too long to be able to make a comparison. Any points of reference would be appreciated. Thanks!