2 fresh Scotch Bonnet peppers; leave whole & cut small "X" in bottom of each one
2 Tablespoons Jamaican curry powder
2 Tablespoons Goya Adobo Seasoning without cumin ( has blue bottlecap)
black pepper to taste
2 Tablespoons vegetable or corn oil
5 whole allspice corns
optional: 5 large potatoes; peeled & cut into 2-inch cubes
This recipe was given to me by one of my passengers when I used to drive buses. She owned a Jamaican restaurant in White Plains, NY & my Jamaican husband says this is the best curry goat he’s ever tasted. Hope you like it, too!
Trim excess fat from meat cubes, season with the 2 Tbsps. Adobo seasoning & let sit for 30 minutes.
Chop onions, garlic, & scallions while meat is marinating in Adobo seasoning.
Heat oil in large, heavy-bottomed pot & fry 1 Tablespoon of the curry powder in the oil until curry powder darkens. Immediately add goat meat cubes along with chopped onions, garlic, scallions, thyme, whole allspice & black pepper. Stir & fry over medium heat, stirring constantly, for about 5 minutes. Add remaining curry powder, the two whole scotch bonnets with “X” cut in bottom & about 1 Tablespoon more of the adobo seasoning. Add hot water to cover, stir well & bring to boil. Lower heat to a simmer. After 40 minutes remove the whole scotch bonnet peppers (if you like extremely hot food you can leave them in the pot).Continue cooking, uncovered, until meat is very tender(almost falling off bone). You will need to replenish hot water several times in cooking process, as needed. At this point add the optional potato cubes, if you like, then cover pot & simmer on lowest heat until potatoes are just tender.You will want a somewhat thick sauce on the meat, so if it’s still a bit watery when potatoes are tender, remove them with slotted spoon, turn up heat to medium & cook off excess liquid until a somewhat thick sauce is formed. Return potatoes to pot & stir. Turn off heat under cooking pot.
Tip: This dish is best served with Indian-style roti or pita bread, which has been warmed. I put several pieces of bread on plate, cover with plastic film & microwave it for about a minute, so it’s warm & very soft.You can also wrap it in foil & warm in a low oven for a few minutes, or heat & very lightly toast each piece over the direct flame on the stove.
The best jerk recipe we've ever tasted is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island.
In this week's episode of CHOW Happy Hour, Martin Cate of Smuggler's Cove in San Francisco makes the Pampanito, a rum cocktail made from sugarcane molasses and lemon juice. He reveals how his travels in Jamaica inspired the drink, but the name evolved back home in San Francisco.