LET’S COOK WITH ME || CURRY GOAT | WHITE RICE | COLESLAW | FRIED PLANTAINS || TERRI-ANN’S KITCHEN

goat meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than goat.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: habanero

Jalapeño offers heat with less intensity.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric and cumin

Homemade blends can be tailored to taste and are often cheaper.

Prepare a blend of curry powder using Byron Foods, Chief curry powder, and West Indian curry powder.

Add 2-3 teaspoons of the curry powder to a bowl.

Chop onions, grate garlic, and add to the bowl along with a handful of carrots and potatoes.

Add 3 bay leaves to the bowl and cover it; let it sit in the fridge overnight or for about 4 hours.

After marinating, separate the goat meat from the seasoning and add it to a pot with a little oil.

Cook the goat meat for about 5 minutes, then add 4-6 cups of water to cover the meat.

Add the scotch bonnet pepper to the pot, cover it, and cook on low heat for about 2 hours.

After 1.5 hours, remove the scotch bonnet pepper to prevent it from bursting.

Add potatoes and leftover seasonings to the pot and cook for an additional 25-30 minutes on low heat.

Prepare coleslaw by washing cabbage and carrots, then slice them.

Mix cabbage and carrots with a splash of vinegar, honey, and mayo; refrigerate until ready.

Wash 2.5 cups of basmati rice and add it to a pot with 3 cups of water, salt, and butter.

Bring the rice to a boil, then reduce heat to low and cook for about 10 minutes until fluffy.

Cooking Techniques

Equipment Needed

Spice Level: