CURRY GOAT (serves 4-6)

1.35kg goat, cut into 3-4cm chunks

5tbsp curry powder

1tsp salt

1tsp freshly ground black pepper

1tsp ground ginger

1tsp ground pimento (allspice)

2tsp ground turmeric

4tbsp vegetable oil

1 large onion, chopped

4 garlic cloves, nely chopped

1 x 400ml can coconut milk

500ml water

3 spring onions, sliced

Large handful of fresh thyme sprigs

8 baby potatoes, peeled and halved

1 scotch bonnet pepper

1. Put the goat in a bowl and add two tablespoons of the curry powder, the salt, black pepper, ginger, pimento and turmeric. Cover and marinate in the fridge for up to eight hours to get the maximum flava. Alternatively, if you have limited time, a few hours is fine.

2. Heat the oil in a large pot over a medium heat and add one teaspoon of the curry powder with the onions and garlic. Cook for two to three minutes until dark brown. We call this burning the curry, aka BUN UP di ting! Then add a likkle of the coconut milk to create a thick and tasty paste.

3. Add the goat to the pot and saute until brown all over. Add half the water and the remaining coconut milk, cover and cook over a medium heat for up to two hours or until tender, stirring occasionally and adding two tablespoons more curry powder halfway through. Add the remaining curry powder, to taste, and add more water during cooking if necessary.

4. Add the spring onions, thyme, potatoes and scotch bonnet and cook for a further 15 minutes. Remove the scotch bonnet (or leave it in longer for a spicier taste), then cover the pot and cook for 30 minutes more until the meat is very tender; it should be falling off the bone if you have used bone-in goat.


1 whole salmon, about 1.5-2kg

A likkle olive oil

Handful of sliced okra

2 limes, cut into wedges

Handful of scotch bonnet peppers (optional)

4 spring onions

Handful of fresh thyme sprigs

2 garlic cloves, peeled

For the marinade:

1tbsp apple cider vinegar

1tbsp soft brown sugar

60ml lime juice (from 3 limes)

1tbsp pimento (allspice) berries

1tsp freshly ground black pepper

1tsp ground cinnamon or freshly grated nutmeg

2tsp fresh thyme leaves

2tbsp chopped ginger

1 medium onion, chopped

6 garlic cloves, peeled

4 fresh thyme sprigs

2 scotch bonnet peppers, deseeded

A likkle honey

1. Get your fishmonger to scale and gut the salmon, or do yourself if ya bad. Use a sharp knife to score parallel lines diagonally along the fish on both sides.

2. Unroll a piece of foil large enough to wrap and cover the fish. Pour some olive oil on the foil, then spread out the okra, lime wedges and scotch bonnets (if using).

3. Put the jerk marinade ingredients into a blender and blend in short bursts until you have a thick paste. Massage the jerk marinade into the fish, getting it right into the cuts, then place the fish on top of the vegetables in the foil. Slice the spring onions into lengths and place them inside the fish's cavity with the thyme and garlic cloves. Wrap the foil into a parcel, leaving an air space above the fish. Leave to marinate for two hours.

4. Preheat the oven to 160°C Fan/180°C/Gas 4. Place the fish parcel on a baking tray and bake for 50 minutes to an hour until the fish is cooked through.


120g digestive biscuits, crushed

60g butter, melted, plus extra for greasing

For the filling:

400g full-fat cream cheese

200g soft light brown sugar

200g sour cream

100g double cream

3 eggs, beaten

1tsp vanilla extract

100g plain flour

2tsp cornflour

3 ripe bananas

2tsp lemon juice

For the topping:

1 x quantity banana fritter mixture (see below)

Vegetable oil for shallow-frying

300ml double cream, whipped to soft peaks

Handful of sliced strawberries and blueberries, to decorate

Icing sugar, to dust

For the banana fritter mixture:

4 overripe bananas (or plantain), mashed

120g soft brown sugar

1tsp vanilla extract

1/2tsp ground cinnamon

1/2tsp freshly grated nutmeg

1tsp baking powder

1/2tsp salt

250g plain flour

80ml water

Vegetable oil, for shallow-frying

1. Preheat your oven to 160°C Fan/180°C/Gas 4. Lightly butter a 23cm springform cake tin. Place the crushed biscuits in a bowl and stir in the melted butter. Tip the mixture into the greased tin and spread it evenly over the base, compacting it down. Bake in the oven for 10 minutes, then leave to cool.

2. For the filling, combine the cream cheese and sugar in a bowl. Stir in the sour cream and double cream. Whisk in the eggs, then add the vanilla, plain flour and cornflour and mix to combine. Mash the bananas in a bowl with the lemon juice, then stir into the filling mixture. Spoon the filling over the cooled base and level it out. Increase the oven temperature to 200°C Fan/220°C/ Gas 7. Bake the cheesecake for 10 minutes, then turn down the oven temperature to 120°C Fan/140°C/Gas 1 and bake for a further 45 minutes to one hour, or until the centre has just a slight wobble. Switch off the oven and let the cheesecake cool inside for two hours.

3. For the topping, heat vegetable oil in a pan to the depth of about 5cm. Using a tablespoon, drop walnut-sized spoonfuls of the banana fritter mixture (just mix all the ingredients together) into the hot oil and fry for two minutes or until golden. Spread the whipped cream over the top of the cheesecake. Dot the banana fritters over the cream, then scatter over the berries and dust with icing sugar.

Original Flava: Caribbean Recipes From Home by Craig and Shaun McAnuff, photography by Matt Russell, is published by Bloomsbury, £20.