INGREDIENTS

10 lb of goat, hindquarter, cut into medium pieces

8 T curry

4 T salt

4 T allspice

3 T thyme

5 T garlic powder

1/4 cup oil

1 scotch bonnet pepper

10 stalks green onion, chopped

10 onions, chopped

METHOD

Season goat and marinate for 24 hours. Remove seasoning and brown in hot oil. Braise in water, pepper, onions, and all seasonings again until tender.

METHOD [plantains]

Simply take a ripe plantain and cut at a bias at ¼-inch thickness and cook in oil at 350 F degrees for 1 minute. Be sure to continue to flip to make sure both sides brown evenly.

INGREDIENTS [Mango-Papaya Relish]

10 oz. mango, cubed

1/2 cup lime juice

1/2 bunch cilantro, minced

2 ea red bell pepper, macedoined

2 ea green bell pepper, macedoined

2 ea orange bell pepper, macedoined

1/2 T kosher salt

1/2 papaya, cubed

METHOD

Mix all the above ingredients together and let cool in refrigerator for at least 30 minutes, allowing flavors time to combine properly.

 

INGREDIENTS [festival]

6 cups corn meal

8 cups flour

2  1/2 cups brown sugar

2 1/4 cups nutmeg

4 T baking powder

8 t vanilla

3 1/2 cups milk

 

ASSEMBLY

Serve with rice and beans, vegetables and mango-papaya relish. At Jamaica Café, entrees are accompanied by plantains, festival and salad with mango dressing. Garnish the dish with stewed pineapple and almonds.

The pineapples are cubed and stewed at a high heat with cinnamon sticks while the almonds are flambéed in Myers Jamaican rum and candied with brown sugar.