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World Food Day – Caribbean Cuisine

Posted on: 16.10.2020

We joined Ashlee (aka Auntie Faye) and her nephew Isaac for dinner.  We chatted all things ‘home comfort’, as Ashlee shared her family favourite recipe and ultimate comfort food – Curried Goat.  Arguably the Caribbean’s most iconic dish, curry goat is simple to cook and bursting with fiery, spiced and creamy coconut flavour.  It’s hand and heart warming bowl food that will spice up a winter evening with family or friends.

Served with rice and peas on the side, it’s the perfect way to enjoy the flavours of the Caribbean right from your sofa.

“I’ve been brought up in a big family.  When my grandparents were alive, their house was the focal point for seeing family and there would ALWAYS be food cooking in the kitchen.”


  • 1kg goat shoulder, or leg, on the bone or boneless and cut into chunks
  • 2-3 medium potatoes
  • 1/2 lemon, juiced
  • 2 tbsp of curry powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp of vegetable oil
  • 1l water
  • 50g of creamed coconut
  • 4 garlic cloves, crushed
  • 3 sprigs of fresh thyme
  • 3 bay leaves
  • 1 small onion, finely chopped
  • 2 tsp salt
  • 2 tbsp of sugar
  • 1/2 Scotch Bonnet chilli, or more if you like heat


  • 500g of white rice
  • 150g of red kidney beans, dried, soaked overnight (or 1 tin of kidney beans, drained)
  • bay leaves
  • 3 sprigs of fresh thyme
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 25g of creamed coconut

“In any family occasion there would be curried goat involved!  It’s the flavours I love and the spice, perfect with white rice, rice ‘n’ peas or dumplings.”

“It evokes memories of family and that coming together that doesn’t happen as much anymore, especially in current times.  The smell of the food can bring back a memory of good times and missed ones that are no longer with us.”


  1. Place the goat meat in a large bowl with the lemon juice, then pour in enough water to cover. Set aside while you prepare the base for the sauce
  2. Heat a deep saucepan over a medium heat and add the oil. Stir in the curry powder, cumin and coriander, cooking for 1 minute, then add 100ml of water and mix to create a paste
  3. Add the remaining 900ml of water along with the creamed coconut, garlic, bay leaves, onion, scotch bonnet, salt and sugar. Stir and continue cooking until the coconut dissolves into the liquid
  4. Drain the goat meat and add to the pan, stirring and topping up with a little extra water if needed – the meat should be completely submerged. Bring to the boil, then reduce the heat to a simmer and leave to cook for 2 hours until the meat is meltingly tender, stirring occasionally.
  5. Meanwhile, make the rice and peas. If you’re using soaked dried kidney beans, then boil them for 40-50 minutes until tender, ensuring the pan doesn’t boil dry. If you’re using tinned, you can skip this step
  6. Wash the rice in cold water to remove excess starch, then drain and set aside
  7. Place the creamed coconut, thyme, bay leaves, salt and sugar in a pan along with the kidney beans. Add 500ml waiter and bring to a boil
  8. Once boiling, add the washed, drained rice and quickly fold through to ensure all the ingredients are well combined. Add a little more water until the rice is just fully submerged, then turn the heat down to a low simmer, cover and cook for 25-30 minutes, or until all the liquid has been absorbed and the rice is tender.
  9. About 15-20 minutes before you remove the curry from the stove add chopped potatoes. Continue cooking until potatoes are tender, if you want really thick curry goat let the potatoes cook even more .

To serve, place a spoonful of the rice and the curry goat on each plate. Garnish with sliced red chilli and spring onion, then finish with lime wedges and coleslaw.

(Recipe adapted from Keshia Sakarah – a second-generation West Indian and owner of Caribe’, a Caribbean restaurant based at POP Brixton in London).

“Food is integral to any of our family gatherings, everyone mucking in and working together.  It isn’t a family party without curried goat or  some jerk chicken!”

“During lockdown I have been trying to master my art of cooking Caribbean food and even though we can’t all gather as one big family right now, every Sunday I’ll cook up a Caribbean favourite and have that one moment where we, as a household, come together, cook and eat together.”


We would love for you to share your experience and pictures of your home comforts and help inspire other #cabyncrew.

Don’t forget, if you would like to visit our showroom you can do so by appointment, simply pop us a message on our contact form and we will be in touch to arrange!

Lots of love from 

Emma x

And all of us at CABYN

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