To say that was happy is an understatement; I was over the moon with my dish. And I confess, so was ‘Billy’ (well, my aromatic dish of curried goat). Knew my goat meat could handle the true spirits of Jamaica. So what did I do? I marinated same with a few splashes of Jamaican white rum.

Normally, I would add the rum while the meat is being braised; however, I decided to flavor Billy overnight. And boy, it turned out to be a great idea. Some of the other exotic spices and ingredients added were:

  • curry powder
  • cumin
  • crushed ginger, pimento, garlic
  • cracked black pepper and salt to taste

Did a quick saute of the  pieces of goat meat in order to lock in the amazing flavors. Then, roughly chopped onions, celery, scotch bonnet pepper, fresh thyme were added. Cold tap water was then poured over all ingredients.

Under low to medium heat, with lid on, goat meat simmered in a rum-flavored curry sauce to a fork tender finish. In between braising process,  liquid (water) was added along with seasoning. Served curried goat with steamed Jasmine rice and garlic broccoli.

Billy didn’t disappoint. He turned out to be fork tender and succulent. The flavors and spices were bold but not overpowering. They were such a delectable reminiscence  of Jamaica.  My palate and I were transported to a beautiful place. A place that we’ll  certainly revisit.




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.


Earlier on, my palate and I experienced great elation with the consumption of Sunday’s supper. We indulged in one of Jamaica’s favorites,curried goat. The previous day, goat was chopped into bite-sized pieces and marinated with crushed garlic and pimento(all spice), cumin, curry powder, ginger, salt, black pepper, dash of soy sauce and vinegar.

On cooking, this was brought to room temperature. Then, in a sturdy hot skillet, a drizzle of coconut oil was added and goat pieces were sauteed under low to medium heat. At this point, a generous splash of Jamaican Wray and Nephew white rum was added and allowed to absorb in meat.

Chopped onions, celery, sprigs of thyme, finely chopped scotch bonnet peppers were added to pot. Cold tap water was added to cover meat. With lid on,  goat simmered under low to medium heat for approximately two and half hours.  Additional liquid was added in between cooking period.

For the last fifteen to twenty minutes, diced Irish potatoes were added along with chopped scallion and any other necessary  dried seasoning and spices. Finished dish was fork tender and was served with steamed Jasmine rice stuffed into bell peppers, assorted garlic vegetables and fried plantains.