Do you have any aptitudes that started to express themselves while you were young? I hadn’t really reflected on my early foodie tendencies until this past week when my long time friend Krishna came over. (Her name isn’t really Krishna. I had to change it because she hates all things social media and her real name is highly Googlable because there may only be one of her. You should see the woman bolt when someone shows up with a camera looking like they might post to a website. I’m totally going to hide with her when the NSA comes for us all, because I guarantee she’s never left her DNA on a single thing in her life).
Anyway, I met Krishna in Grade 9, and although at the time I just thought we were hanging out, now I can see that we partly bonded because of our foodie natures. We would often sneak into a movie (through the exit doors as people are leaving, in case you ever wish to do the same. Then when you get caught, just try to look really innocent and say, ‘Oh, this isn’t the entrance?’ and then kill yourself laughing afterward when you reminisce about how guilty you actually looked). After the movie, we would go to a grocery store and walk around checking out the different products and sharing commentary about which ones were interesting and which ones sucked. Isn’t that what all fifteen-year-olds do in their spare time?
When we were about 16 we both decided we needed to try sushi, so we took a bus for nearly an hour to hit the one place that offered it outside of our smaller city. It still annoys us to go for sushi with people who say they enjoy it and then just order the rolls.
Later, we were in computer class together. Our teacher thought it was great “real-world” practice to log what we did in class every day (time and materials-ish I guess). I found this highly annoying, because although obviously I enjoy journalling, when I’m forced to follow a schedule, I’m far less enthusiastic. I’d go weeks without doing it and then have to catch up. Krishna let me copy her more diligent notes – in exchange for dinner at the Chinese buffet. This was a win/win for everyone.
When I got my license and we were able to sign ourselves out of school, we would blow off the afternoon and drive across the border for chicken wings. FYI, you don’t have to go all the way to Buffalo for buffalo wings, but you do have to go as far as Niagara Falls.
So last week when I was talking to Krishna on the phone and she said, “I just treated myself to some curried goat,” it was no surprise that I coincidentally had just purchased some to experiment with, because we always have these kinds of things in common.
The other night when she came over, I apologized that she would be eating goat twice in two weeks, but I knew she wouldn’t complain. As expected, she was enthusiastic, although she did apologize, saying that she might not have Rob Ford’s expert palate for Jamaican cuisine.
(Tried to embed the vid of the glorious Mr. Ford dancing to Bob Marley there, but I needed Flash and I think we’ve all seen enough of him anyway).
I wasn’t very familiar with traditional Jamaican curried goat having only tried it once years ago but after Googling recipes I decided to go for a coconut milk version, because coconut milk rocks. Krishna told me afterward that generally the curried goat she’s had is more gravy-like, but that she enjoyed how to coconut milk made the sauce thicker and more clingy. Here’s the recipe that I made up based on a number of recipes, in case you want to get your inner Rob Ford on…
Slow Cooker Curried Goat with Coconut Milk
- One package stewing goat (there will be bones)
- 1 onion
- 8 cloves garlic
- 1 inch piece of ginger
- 2 Tbsp flour
- 2 cans coconut milk
- 4 Tbsp curry powder. I was lucky enough to find this one. Does this picture mean the goat is a cannibal?
Directions: Chop onion coarsely, and add with garlic and ginger to a food processor. Fry this blended mess for 3-5 minutes. Add goat and flour to pan and brown slightly.
Add goat and remaining ingredients to slow cooker and let it go 8 hours on low or 5 hours on high. Serve over your favourite rice – I chose black sticky coconut rice since I had lots left over from my last post.
The goat tasted old shoe-like with just a hint of tin can. Ha! Kidding. The meat tastes a bit like lamb – dark meat-ish. Krishna said that using the slow cooker was a good idea because sometimes goat can be tough. Some may find it off putting to eat from the bones, but it’s really kind of fun. The curry was very nice and tasted rich, but I shied away from adding chiles because spiciness tends to disagree with my innards in my old age, but Krishna was disappointed. She hates buying chips or foods that say “spicy,” that don’t actually have any bite. So if you make this curry (even with another animal) add some chiles if that’s up your alley. Rating: 3 Yums Rob Ford and even real Jamaicans might enjoy this curry. Maaaaaahvellous.