My grandmother is my greatest cooking influence. In her kitchen, I learned how to put character into food. My recipes build on a foundation that was laid down by generations — passed through families but always with the encouragement to try new things. Grenada is an amazing spice island and I use these in my curried goat, which is one of the most popular dishes in my restaurant, BB’s Crabback — in fact, Marco Pierre White once said it was the best in the Caribbean.
5½ tbsp vegetable oil
1 large onion, sliced
4 large garlic cloves, crushed
3 tbsp mild curry paste
4 green cardamom pods
2 tsp turmeric
2 tsp cumin seeds
30g fresh ginger, finely chopped
80g tomato puree
3 borden leaves (or substitute bay leaves)
175g coconut cream
500g goat or mutton, cut into cubes
Salt and ground black pepper
1 // Heat the oil and butter in a saucepan, then add the onion and cook until transparent.
2 // Add the garlic, curry paste and spices and fry briefly to release their flavours and aromas.
3 // Now add the tomato puree, borden (bay) leaves, coconut cream and 300ml water and stir.
4// Finally, add the cubed meat. Bring the mixture to a boil, then reduce the heat and simmer over a very low heat for 3½ hours until the meat is tender. Season to taste before serving.
Published in the November 2018 issue of National Geographic Traveller (UK)