Supper was an easy decision. A few days ago, I cooked a braised curried goat infused with a touch of white rum. I enjoyed and decided to reserve a portion for another time. Fast forward to today.
Thus, it was with great delight that I went with the flow and partook of my lucky goat. Just like before, it was fork tender, full of amazing bold and mouth-watering flavors. I served my braised curried goat with:
- Steamed Jasmine rice with a topping of avocado ball (mashed)
- A steamed garlic-flavored serving of asparagus and broccoli
- A serving of fried plantain
- Grape tomatoes
My palate and I were very satisfied.
