Cooking wild meat i.e. agouti (Dasyprocta leporina), lappe, deer, wild hog, manicou, iguana etc. in Trinidad is an art in itself and it differs a little from the normal stewing of chicken and beef. It has been a while since I had any and a few weeks ago I had the opportunity to taste some curry stew agouti and buss up shut in a lime I went to. You will notice I mentioned curry stew: this is where the cultures start to “douglarize” as I would put it and Trini cooking becomes even more interesting.
What is Curry Stewing
Curry stewing involves cooking any meat with curry and then stewing it. Let me explain. First the meat is seasoned with all your green seasonings; with the curry added. Then it is left to marinate. When it is time to cook the meat it is then stewed in the usual manner; with the brown sugar.
Because we’re cooking wild meat (sometimes a little tough) we have to soften it in some way and traditionally the best thing to use is green paw paw (papaya). The green paw paw has an enzyme that tenderizes the meat. Another way I learnt was to use nutmeg. That’s how meat was softened in Trinidad before there were pressure cookers around.
Anyhow this agouti went down good with the roti together with some curry mango, channa and aloo and a little piece of deer at the side too. Wish you could have tasted it!
Curry Stew Agouti Recipe
CURRY STEW AGOUTI
2lbs Agouti
1 1/2 cups coconut milk
2 tbsps curry
1/4 lb green paw paw (papaya), peeled and chopped
3 tbsp sugar
20 leaves chadon beni, finely chopped
2 cloves garlic, crushed
3 tbsps oil
seasoning to taste
salt to taste
pepper to taste
Season the meat and leave to marinate overnight.
Saute the garlic in oil. Then remove it and place aside.We’ll be putting it back in later.
Add the sugar and allow to caramelize. Note the colour.
Add the agouti and stir, to coat evenly with the browning.
Allow to simmer in its own juices. Don’t add any water as yet.
After about 5 minutes add the paw paw.
Add back the garlic now and continue stirring.You may add a little water.
Not too much though.
About 20 minutes after, add the coconut milk.
Allow to simmer until tender. Serve with rice or roti etc.P.S. Some of you may realize that I haven’t been posting as I usually do. I just want to say that I’ve been really busy lately and everything will be back to normal by April, so stay tuned.
Before I go here’s a video of an agouti feeding. Enjoy!
Don’t forget to leave your comment on curry stew agouti in the comment box below.
I very much like reading your blog on Trini Cooking – it is excellent!!
Your pictures along with the naps cookbook has helped my cooking.
Thanks for all the recipes
Thank you very much and you’re welcome. Keep visiting, more recipes to come
Your blog and website are awesome! A Trini by birth and living in the US cooking and eating our amazing cuisine, and reading your site has been so much fun. With this agouti post you really have taken it to another level. Keep up all the good work.
Why you have to do this to me eh? I have not had a piece of wild meat in years!
LOL
Thank you Mr. Mrs. Ms. Anonymous for your comment. I will continue this labour of love. More wild meat to come.
I enjoy this site keep up the good work.
Thank you Xavier