I have to honestly say that only started eating eggplant just over a year ago. My girlfriend at the time introduced to it, and ever since I’ve been really be craving eggplant and looked forward to trying it new ways. I love this version on stuffed eggplant as much as I did spicy grilled eggplant with green pepper and parley- the dish that started my eggplant craze. Try this recipe; it’s quick and simple vegetarian meal for those always on the go.

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Ingredients:

• 2 eggplants
• 1 onion, chopped
• 1 teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon thyme
• 1 pinch garlic powder
• 2 tablespoons breadcrumbs

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Peanut Soup recipe is fabulous and somewhat different; but very intriguing, rich and spicy with West African and Caribbean roots. The onion, celery stalk, green peppers, chicken, thyme and peanut combine wonderfully.

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Ingredients:

• 4 tablespoons margarine
• 1 onion, grated
• 1 stalk celery, grated
• 1 clove garlic, crushed
• 1 sprig fresh thyme
• 2 teaspoons salt
• ½ teaspoon pepper
• 1 tablespoon chopped green pepper
• 2 cups milk
• 1 tablespoon flour
• 4 cups stock (beef or chicken)
• 1 ½ cups peanut butter (crunchy)
• or 2 cups ground peanuts

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Curried Goat Recipe: It’s such a blessing it is to have friends, and parents of friends, who cook. I had this dish at my best friend mothers house and I literally begged her for the recipe, which, thankfully, she gave me.

In nearly every island in the Caribbean, curried goat is prepared differently – so if you wish you can add some raisins to the mix, and marinated the lamb in a spicy curry mixture. Go right ahead; Caribbean cooking is all about creating your own unique flavor(s).

• 3 lbs. goat stew
• 1 onion sliced
• 2 ozs. Curry powder
• 1 tablespoon massala
• 1/2 teaspoon ground cumin
• 1/4cup oil
• 3 cloves garlic, crushed
• 1 pinch Methi leaves (optional)
• 1 tablespoon salt
• 1 tablespoon vinegar

How To Make Curried Goat

Put goat meat into a bowl and add salt. 2 cloves crushed garlic and vinegar and about 2 tablespoons cold water. Mix well and allow it to stand for 2-3 hours. Then pour oil into a skillet and place over heat. Add one clove of garlic and allow it to get dark brown. Then add curry, massala, cumin, Methi leaves and onions, stirring all the time. Add goat meat and mix well until all the goat is well coated with curry, etc.

Saute for about five minutes, then cover with cold water and bring to a boil point. Lower heat, cover pan and cook until meat is tender and gravy has diminished and thickened. Serve with steamed rice.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:emccatering.co.uk

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