Saturday Night Cook Up : Trini Style
Recipe Information
Curry Stew Lappe
Cultural Context
Curry Stew Lappe, a beloved dish in Trinidad and Tobago, showcases the island's rich culinary heritage influenced by Indian and African flavors. Traditionally made with goat meat, this hearty stew is often enjoyed during family gatherings and celebrations. Its vibrant spices and tender meat create a comforting meal that reflects the warmth of Caribbean hospitality. Today, variations using chicken or vegetables have emerged, making it accessible to a wider audience.
goat meat
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and more affordable than goat.
coconut milk
🥗Healthier: almond milk
💰Cheaper: regular milk
Almond milk is lower in calories, while regular milk is often less expensive.
Start by picking some fresh lap (wild meat) and washing it thoroughly.
Cut up 2 onions and set them aside.
Squash garlic cloves to prepare them for cooking.
Cut up pimentos and set them aside as well.
Heat a pot on the fire and add a little bit of vegetable oil.
Burn sugar in the pot until it caramelizes, then add curry paste to create a curry base.
Add the washed lap to the pot and mix it with the curry base.
Add the chopped onions and pimentos to the pot and stir everything together.
Cook the mixture, allowing the flavors to meld together.
Clean up the cooking area as you go along.
Cooking Techniques
Equipment Needed
Spice Level:
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