Curry goat is a curry dish prepared with goat meat. The dish originated in the Indian subcontinent; and has become popular in Southeast Asian and Indo-Caribbean cuisine. In Southeast Asia, the dish was brought by Indian diaspora in the region, and subsequently has influenced local cuisine. This dish has spread throughout the Caribbean and also the Caribbean diaspora in North America and Great Britain.
In Indonesia, the dish is called kari kambing, and usually served with roti cane flatbread or steamed rice. Kare or kari (curry) is Indian influenced dishes commonly found in Indonesia, Malaysia and Singapore. Goat curry is popular among Muslim community in the region.
Curry goat is a dish that is made during special occasions in India, Bangladesh, Pakistan and Nepal. Goat is a popular meat of choice for Hindus because they do not eat beef and for Muslims because they do not eat pork, so it is a good medium. It is also a popular party dish in Jamaica, and at a "big dance" a local expert or "specialist" is often brought in to cook it. It is flavoured with a spice mix that is typical of Indo-Jamaican cooking and Scotch Bonnet Peppers; it is almost always served with rice, dal bhat, or roti and, in restaurants in North America and Europe, other typically Caribbean side dishes such as fried plantain may be served as an accompaniment. There are many variations on the dish that include using mutton when goat is not available or bulking it out with potatoes.
It is very popular during Eid al-Adha, which is when a goat is sacrificed by Muslim Indo-Caribbeans.
Whilst formerly served mainly at weddings and other celebrations, curry goat is now eaten more frequently as those who enjoy it are becoming more affluent and can afford to eat more healthily as goat is a comparatively low fat red meat. In Britain, the carnivals in St Pauls, Bristol and Notting Hill, London and other Caribbean cultural events will usually have curry goat available as well as other regional foods.
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Reggae Sumfest is the largest concert festival in Jamaica, taking place each year in mid-July in Montego Bay. Sumfest started in 1993.
It often attracts young crowds, and features a variety of Jamaican reggae artists such as Damian "Junior Gong" Marley and Stephen Marley, The Mighty Diamonds, Toots & the Maytals, Beres Hammond, Tony Rebel, Andy Vernon, Frankie Paul, and Freddie McGregor, dancehall stars like Vybz Kartel, Popcaan, Tommy Lee Sparta, Beenie Man, Bounty Killer, Elephant Man, Capleton, and Lady Saw as well as international artists including 50 Cent, Rihanna and Usher.
Founders Summerfest Productions Limited sold the Reggae Sumfest trademark to Downsound Records in April 2016.
As is customary, Reggae Sumfest kicks off on Sunday with the Sumfest Beach Party held at the Aquasol Theme Park located on the Walter Fletcher Beach Complex; the All White Party (dress code) held on Tuesday at Pier 1 On the Waterfront follow by three nights of live performances beginning with Dancehall Night on Thursday (Dancehall), International Night 1 on Friday, and ending with International Night 2 on Saturday at the Catherine Hall Entertainment Complex.
Most restaurants also serve drinks. Try a tropical drink or grab a cold Red Stripe in the signature brown bottle, then relax and take in the scenery!
All day, representatives from tour companies will stroll the beaches, offering parasailing, horseback riding, and a million other fun activities; if you're interested, keep your ears and eyes open for these guys, but remember to always play it safe and go with companies you recognize and trust. A lot can go wrong during these activities if the people in charge don't know what they're doing!
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.
Jerk is also derived from the action of jerking, which referred to poking meat with holes so that flavor could more easily be absorbed.
The term jerk spice refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in United States, Canadian and Western European cosmopolitan urban centers with Caribbean/West Indian communities.
Jamaican jerk sauce developed as an adaptation by escaped enslaved Coromantee Africans in Jamaica. When the British invaded Jamaica in 1655 the Spanish colonists fled, leaving behind a large number of African slaves. Rather than be re-enslaved by the British, they escaped into Jamaica's mountainous regions where they mixed in with the local Taínos.
Jamaican jerk sauce primarily developed from formerly enslaved Africans, seasoning and slow cooking wild hogs over allspice wood, which was to native to Jamaica at the time and is the most important ingredient in the taste; over the centuries it has been modified as various cultures added their influence.
From the start, the Coromantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them. As a result, they adapted to their surroundings and used herbs and spices available to them on the island such as Scotch bonnet pepper, which is largely responsible for the heat found in Caribbean jerks.
Jerk cooking and seasoning has followed the Caribbean diaspora all over the world, and forms of jerk can now be found at restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States. French Caribbean's "Poulet boucané" is quite similar to traditional Jamaican jerk chicken.
The cooking technique of jerking, as well as the results it produces, has evolved over time from using pit fires to old oil barrel halves as the container of choice. Around the 1960s, Caribbean entrepreneurs seeking to recreate the smoked pit flavor in an easier, more portable method came up with a solution to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are fired with charcoal, which enhances the spicy, smoky taste. Alternatively, when these cooking methods are unavailable, other methods of meat smoking, including wood burning ovens, can be used to jerk meat. However, oil barrels are arguably one of the most popular cooking methods for making jerk in Jamaica. Most jerk in Jamaica is no longer cooked in the traditional method and is grilled over hardwood charcoal in a steel drum jerk pan.
Street-side jerk stands or jerk centers are frequently found in Jamaica and the nearby Cayman Islands, as well as throughout the Caribbean diaspora and beyond. Jerked meat, usually chicken or pork, can be purchased along with hard dough bread, deep fried cassava bammy Jamaican fried dumplings (known as Johnny or journey cakes), and festival, a variation of sweet flavored fried dumplings made with sugar and served as a side.
Jerk seasoning principally relies upon two items: allspice and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu.
Bammy or bami is a traditional Jamaican cassava flatbread descended from the simple flatbread eaten by the Arawaks, Jamaica's original inhabitants. Today, it is produced in many rural communities and sold in stores and by street vendors in Jamaica and abroad.
Bammies have been consumed since pre-Columbian times and is believed to have originated with the native Arawak people. For centuries, it was the bread staple for rural Jamaicans until the cheaper, imported wheat flour breads became popular in the post-World War II era.
In the 1990s, the United Nations and the Jamaican government established a program to revive bammy production and to market it as a modern, convenient food product.
Bammy is made from bitter cassava . Traditionally, the cassava is grated and placed in a press bag (woven with thatch leaves) and placed in an outdoor press where heavy stones are loaded on. Once completely drained, but still a bit moist, the cassave is beaten in a mortar then sieved to a fine flour texture. Salt is then added to taste.
The actual baking of bammies varies across Jamaican communities. Traditionally, it is made by spreading a handful of the flour evenly in a baking ring on a flat iron or griddle on the open fire. While baking, the top of the bammy is patted with a flat board and then turned over. The baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. This is similar to traditional tortillas of Native American cultures. It can then be eaten with whatever fillings are desired.
The more modern (and popular) approach is to bake thicker bammies about 6" in diameter. These are often mass-produced in factories. When home-baked, the flour may be store-bought or made by hand-pressing. The bammy can be baked on griddles or in baking pans on a stove top. Some choose to bake it inside an oven, and to add butter and other spices before baking. Baking takes longer due to the thickness, and the final product is then cut into halves or wedges for freezing. When ready to eat, the wedges are soaked in coconut milk and then fried to a golden brown, and served with meat, fish, avocado, or other side dishes.
Bammies, like wheat bread and tortillas, are served at any meal or consumed as a snack.
Curry goat with rice and peas
Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, and the Spanish, Irish, British, Africans, Indian and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod) – the national dish of Jamaica – fried plantain, "jerk", steamed cabbage and "rice and peas" (pigeon peas or kidney beans). Jamaican cuisine has been adapted by Irish, African, Indian, British, French, Spanish, Chinese influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.
Jamaican cuisine has spread with emigrations, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.
A Jamaican breakfast includes ackee and saltfish, seasoned callaloo, boiled green bananas, and fried dumplings.
Mango and soursop ice cream are two popular desserts. Jamaican ice cream comes in popular flavours like grapenut and rum and raisin.
Tie A Leaf, or blue drawers is a dish made by combining a starch (usually cornmeal or cassava) with coconut milk, then wrapped and tied in banana leaf before boiling.
Asham is parched corn that is ground and combined with brown sugar.
Bustamante Backbone, named after the first Prime Minister Alexander Bustamante, is a candy.
Jamaican cuisine is available throughout North America, the United Kingdom, and other places with a sizeable Jamaican population. In the United States, a large number of restaurants are located throughout New York's boroughs, Atlanta, Fort Lauderdale, Washington DC, Philadelphia, and other metropolitan areas. In Canada, Jamaican restaurants can be found in the Toronto metropolitan area, as well as Vancouver, Montreal, and Ottawa. Jamaican dishes are also featured on the menus of Bahama Breeze, a US-based restaurant chain owned by Darden Restaurants.
Golden Krust Caribbean Bakery & Grill is a chain of about 120 franchised restaurants found throughout the U.S. These restaurants sell Jamaican patties, buns, breads, and dinner and lunch dishes. They also supply food to several institutions in New York.