|Our new kitten, Finn - not too sure about the ginger!|
Many of Saint Kitts and Nevis' culinary traditions have their roots in West African cooking as a result of the slave trade population brought in during the Colonial era. The country's rich soil supports a wide range of fresh produce and agriculture, as well as plentiful seafood from the Caribbean and Atlantic Oceans. Goat and poultry are staples and are prepared using typical West Indian spices such a curry, chutney, ginger and garlic. Some of the more popular dishes are Goat Water Stew, which uses bread fruit, pawpaw and droppers (dumplings) - which I would have made, but I couldn't get bread fruit today; Pelau, Conkies (like tamales but with a sweet potato filling, wrapped in banana leaves), rum and tropical fruit.
Curried Goat - Buy more than the recipe calls for - curry, onions, ginger and chutney flavor the gravy
Curried Goat (Adapted from Caribbean Choice)
2 lbs. goat, trimmed and cut into cubes
1/4 cup chopped onion
2 Tbsp. turmeric
2 cloves garlic, chopped
1/2 tsp. hot pepper sauce
2 tsp. grated ginger
1/2 cup red wine
1/4 tsp. cooking oil
1/4 cup tomato paste or ketchupt
1 tsp. curry powder
1/2 tsp. salt
1 tsp. vinegar
3 Tbsp. chutney
Season the meat with garlic, salt, vinegar and hot pepper. Refrigerate and allow to marinate for at least one hour or overnight.
In a large heavy dutch oven, heat oil, add curry powder, then meat and brown.
Add remaining ingredients. Cover and simmer over a low flame until meat is tender - about 1-1/2 hour. Adjust seasoning and serve on a bed of rice.
Saint Kitts and Nevis Style Black Berry Jam Cake (Adapted from Caribbean Choice)
1-3/4 cups flour
1-1/2 cups sugar
1 cup canola oil
1 cup buttermilk
1 cup seedless blackberry jam
1 tsp. baking soda
1 tsp. baking powder
1 cup chopped walnuts
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. vanilla extract
1/2 tsp. ground cloves
1/2 tsp. salt
Mix all ingredients together in the bowl of a stand mixer fitted with a paddle (or by hand with a wooden spoon).
Pour into greased and floured 9-inch cake pans and bake at 350 F for 30-35 minutes
Caramel Icing (optional)
1 stick sweet, unsalted butter
1-1/2 cups brown sugar
1/3 cup cream
1-1/2 cups confectioner's sugar
Combine the first 3 ingredients ans bring to a boil for 2 minutes. Sift the confectioner's sugar and beat into the mixture.
Final Assessment: How do I love thee, West Indian cuisine? I wish we had left over curry goat, because I'd have it for breakfast and lunch tomorrow. The cake - except for the jam confusion, it's a wonderful spice cake, of which there's only one piece left after a hoard of hungry teenagers stormed though the house an hour ago.
(C) 2010-2011, What's Cooking in Your World?/ Sarah Commerford/All Rights Reserved