Recipe Suggestions

Aside from our wonderful Caribbean Savouries Ltd products, we encourage our customers to enjoy the full range of authentic Jamaican culinary delights.

Why not try a few traditional recipes.

Jamaican Curried Goat

Goat meat is a healthy alternative to most other meats and this dish is a traditional Caribbean dish served spicy with plain rice or roti, plantain and salad.
Serves 4-5

Preparation & Cooking Time: 2 to 2½ hours (excluding marinating time)
Ingredients:

•3lb goat, cut into 1-inch / 2.5-cm cubes
•1 lime
•1 large onion, sliced
•4 cloves garlic, finely chopped
•2 teaspoons salt
•1 teaspoon black pepper
•1 teaspoon dried thyme
•2 finely chopped Scotch bonnet pepper (beware these are extra hot)
•2 tablespoons canola or vegetable oil
•1 teaspoon sugar
•1 teaspoon of Allspice
•5 scallions (green onions/spring onions
•3 teaspoons curry powder
•2 potatoes, peeled and cut into ½-inch / 1-cm cubes
•1 cup of stock – beef or chicken
•1 tablespoon of coconut milk (optional)

Method:
Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil (optional) add the goat with marinade, green onions, and curry with a cup of water; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 90 minutes. If the meat is tough, 60 ml of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and 60 ml water and stock (and coconut milk if you so wish); stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add /60 ml water and simmer for another 5 to 10 minutes.

Add some nice reggae music in the back ground to set the scene for dinner!!!

Jamaican Rice and Peas

This is a simple and delicious staple dish in Jamaica – perfect with any other main dish even one of our Caribbean Savouries Ltd patties.

Serves 4-6

Preparation & Cooking Time: 45 minutes to 1 hour
Ingredients:

•540-ml can gungo peas (pigeon peas) or kidney beans
•500 ml coconut milk
•2 green onions/Scallions
•1 whole hot pepper (Chili or scotch Bonnet Pepper
•½ teaspoon dried thyme
•½ teaspoon salt
•½ teaspoon black pepper
•2 cups / rice
•1 tablespoon / 15 ml margarine

Method:
In a large measuring cup, combine the liquid canned peas (dried kidney beans can be used, soak overnight and cook for around two hours or until soft) with the coconut milk (optional). Add more water if necessary to make 875 ml of liquid. Pour the liquid into a large saucepan and add the peas, green onions, hot pepper, thyme, salt, and black pepper.
Bring to the boil for 3 minutes. Add the rice and margarine; stir the pot once, be careful not to burst the pepper.

Reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the water has completely evaporated and the rice is cooked. (If the rice is not tender after the water evaporates, add 2 to 4 tablespoons / 25 to 50 ml of water, cover, and simmer for another 5 to 10 minutes.)
Serve hot.