Sunday, April 10, 2016

Recipes by Shirley Chisholm: Curried Goat; Jamaican Rice and Peas

Shirley Chisholm's Curried Goat

6 pounds young goat (from neck, leg, breast) cut into 1 1/2 inch cubes
Salt and freshly ground pepper to taste
2 teaspoons curry powder
4 scallions (white part only), finely chopped
1 large yellow onion, peeled and coarsely chopped

Rinse meat well under running water; dry well on paper towels. Place in a large casserole. Cover with salt, working in a little at a time with curry powder so all pieces are evenly seasoned. Add scallions and onions, mix well with hands so meat is evenly coated with scallion-onion mixture. Cover, let stand several hours (or until liquid begins to collect). Cook over low heat about 2 1/2 hours or until meat is tender. Correct seasonings. Serve with plain cooked rice. Serves 8-10 generously.

Shirley's Thoughts: Fresh goat meat is sold in limited amounts in stores specializing In West Indian foodstuffs.

Shirley Chisholm's Jamaican Rice and Peas

1 cup red kidney beans
1 rib celery, cut in half
1 small wedge red bell pepper, chopped
1 large coconut
About 7 cups water
3 cups unprocessed rice (preferably long-grain)
Salt to taste
About 1/2 teaspoon thyme

Soak beans overnight, drain and place beans in large kettle. Add enough water to reach above the beans about one inch. Add celery and pepper. Cover, boil slowly. Meanwhile prepare the coconut "milk" as follows: Crack open coconut (save fluid). Take out white meat, grate or (cut into small pieces and put into electric blender.) Place grated coconut in large bowl lined with cheese cloth. Add 2 or 3 cups hot water and fluid from coconut to grated coconut, let stand several hrs. Add 2 or 3 more cups of hot water to raise amount of "milk" to about 6 cups liquid. Discard pulp; add coconut milk to boiling beans. Cover and continue cooking about 1 1/2 hours, stirring occasionally to prevent beans from burning. Add washed, drained rice to cooking beans with salt and thyme. Continue cooking (covered) until all the liquid is absorbed and rice is tender. Add more water as needed. Serves 8-10.

Shirley's Thoughts: Serve with chicken fricasee as side dish or with roast or stewed beef dishes.

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