Accompanying the goat meat is a beneficiant serving of peas and rice, cooked in a luscious combination of coconut milk and fragrant seasonings. The rice, typically mixed with pigeon peas or black-eyed peas, absorbs the wealthy coconut flavors, leading to a comforting and hearty aspect dish that enhances the tender goat meat fantastically. The mixture of tender goat meat, flavorful rice, and the harmonious mix of spices creates a culinary expertise that’s each satisfying and unforgettable. Goat Meat with Peas and Rice embodies the heat and hospitality of Saba, inviting you to bask in a dish that encapsulates the island’s soulful flavors and cultural heritage.
Whether you could have the alternative to savor this iconic dish on the picturesque island of Saba or recreate it in your personal kitchen, let Goat Meat with Peas and Rice transport you to the sun-kissed shores of the Caribbean, the place the flavors are as vibrant as the spirit of the island itself. Get able to embark on a culinary journey crammed with delight and embrace the true essence of Saba’s gastronomy.
Discover the Flavors of Saba: Goat Meat with Peas and Rice
Goat Meat with Peas and Rice is the nationwide dish of Saba, a small island in the Caribbean. This iconic dish displays the island’s culinary heritage and options tender goat meat, seasoned with fragrant spices, and served alongside flavorful peas and rice.
Ingredients
2 kilos (900 grams) of goat meat, reduce into cubes
2 tablespoons of vegetable oil
4 cloves of garlic, minced
1 tablespoon of contemporary thyme leaves
1 teaspoon of floor allspice
1 Scotch bonnet pepper, complete (modify amount primarily based on desired spiciness)
3 cups (720 ml) of water or broth
1 cup (200 grams) of rice
1 cup (200 grams) of pigeon peas or black-eyed peas, cooked and drained
1 cup (240 ml) of coconut milk
Instructions
In a big pot or Dutch oven, warmth the vegetable oil over medium warmth. Add the chopped onion and minced garlic, and sauté till they turn into translucent and aromatic.
Add the goat meat to the pot and brown it on all sides. This helps seal in the flavors and provides depth to the dish.
Stir in the thyme leaves, floor allspice, paprika, salt, and pepper. Add the complete Scotch bonnet pepper to the pot (keep in mind to deal with it with warning as it’s sizzling).
Pour in the water or broth, guaranteeing that the meat is totally submerged. Bring the combination to a boil, then scale back the warmth to low, cowl the pot, and simmer for about 1.5 to 2 hours, or till the goat meat turns into tender and begins to fall off the bone. Stir sometimes and add extra water if wanted.
While the goat meat simmers, rinse the rice below chilly water till the water runs clear. Drain any extra water.
In a separate pot, mix the rice, cooked peas, coconut milk, water, contemporary thyme sprig, and salt. Bring the combination to a boil, then scale back the warmth to low, cowl, and let it simmer for about 15-20 minutes, or till the rice is cooked and the liquid is absorbed. Remove the thyme sprig.
Once the goat meat is tender, modify the seasoning if wanted. Remove the Scotch bonnet pepper earlier than serving.
Serve the flavorful goat meat alongside a beneficiant portion of peas and rice.
Enjoy the conventional flavors of Saba’s Goat Meat with Peas and Rice, savoring the mixture of tender meat, fragrant spices, and comforting rice, as you immerse your self in the culinary delights of the Caribbean.
Notes
It’s essential to deal with Scotch bonnet peppers with care and wash palms totally after dealing with them, as they’re very spicy.
