This sweet potato pudding recipe is an old time recipe my great aunt use to make every the summer time. I remember this like it was yesterday. I use to run to my aunt house as soon as school was closed for the summer knowing that she a batch of sweet potato pudding just for me. Luckily, she was able to past on the recipe before passing away to my mom. Every so often my mom cooks up a batch of this delicious sweet potato pudding. Thanks aunt val…Rip!

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Ingredients:

• 3 medium sweet potatoes (grated)
• 1 tablespoon grated ginger
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup coconut fresh grated
• 2 tablespoons butter or margarine
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup milk

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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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