Not Jerked Alone

Jerked chicken is not the only ingredient credible to Jamacia for curried goat is another specialty. As typically seen from a ‘basic’ curry, the ingredients for that are the meat, sauce, and potato. Of course, rice is always an accompaniment but in Jamacia beans are thrown in the rice. You can’t have rice without peas - that’s like sambar without fragrant fluffy basmati rice.
Simply, takari is another word for curry and the vegetables including in this recipe pertain to the Caribbean and Jamaica. Yams, pumpkins, plantains - all starchy vegetables that are grown in that type of environment. However, what makes it unique is the spice blend used for the flavors. I think it was absolutely scrumptious, playing on my two favorite flavor notes - sour and hot.

Make a bulk of the powder and use it as a substitute for the standard commercial stuff that everyone tends to buy. That way, you know its fresh and not everyone else in the world uses it. At any rate, it’s the same ingredients minus a few extras. Personally, I’m an allspice junkie so this flavor is perfect for me.

Instead of jerking your meat next time you crave flavors from the Caribbean, try currying it instead!

Jamaican Curry Powder
3 tbsp turmeric powder
2 tbsp ground cumin
1 tsp ground coriander
1 tsp mustard powder
2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp thyme
1/2 tsp black mustard seeds

Grind in a spice mill or coffee grinder and seal in an air tight container.

Jamacian Takari
½ cup kidney beans
1 small yam, diced into ¼ dices
1 baby pumpkin quartered or few slices of a large, diced into ¼ dices
½ small onion, chopped
½ cup chopped plantain pieces
1 full cup of shredded cabbage

1 cup water (omit some if using coconut milk)

2 dried chilis, crushed
1 tbsp coconut powder or ¼ cup coconut milk
Jamaican Curry Powder
Salt to taste

In a frying pan sprayed with nonstick cooking spray, sauté the onions until golden brown. Add the yams, plantains, water and pumpkin then cover and cook until soft for about 10 minutes, depending on how large or small you cut your vegetables.

Once the vegetables are soft, stir in the curry powder, cabbage, and beans. Cover again and cook for an additional 5 minutes. If it appears very dry, add more water. If not, you’re good to go. Adjust the seasonings, and serve it with some millet or rice - or rice and peas if you can’t get enough protein.