"How much for de goat meat?"...." fifteen dollars ah pound" ...."Gimme two pounds" ..... " OK! " ... The razor sharp cutlass (machete) glistened in the morning sun as the left handed butcher, deftly averaged and chopped up the goat meat. The cutlass moved effortlessly through the meat and bones in one clean cut. It was wrapped it up in "gazette" paper and put it in a clear plastic bag as was customary. My father then paid for it and I placed it in the "market bag".
Going to the market was always an adventure for me when I was young. Inexperienced; the market on a Saturday morning held an awe that never seemed to diminish. Seeing a whole pig or half, hung up in a butcher's stall is a sight I still remember. Blood was everywhere but I didn't seem to mind because I was just enjoying the experience. The hefty butchers, with their blood stained aprons, eagerly awaited their customers. What they had for sale was really a sight. If you're not used to it you would think it was bizarre or almost vomit inducing but that's just how it is in Trinidad my country...
Apart from the usual lamb, goat meat, pork, and beef there was also for sale, hog head already roasted and scraped; pickled snout and pig tail all stacked up nicely, some pigfoot ( for souse); fresh black pudding; tripe, lite, liver and the occasional head of a cattle. Chickens on the other hand were sold separately either at a depot close by or another stall. But that's a story all by itself. Those days, everything was cheap and a hundred dollars in market "goods" would surely fill a bag or two....
As for the goat meat..... Ah yes! The goat meat. The most popular method of cooking goat meat in Trinidad is to curry it. The method I like to use is to pressure cook it so that the meat gets infused with the curry and seasoning and is also " fall off the bone" tender. In addition, the meat cooks faster without sacrificing taste.
Even more popular than curry goat by itself in Trinidad is a good Goat Roti. Somehow the inherent curry goat flavour mixes together with the other sides like the channa and aloo, bodi, and fry ochro to make one mouthwatering, TASTETATIONAL experience.... Oh! And don't forget; Ah red Solo ( soft drink, soda) to wash it down... But wait! I already did dhalpuri . You could surely make your own Goat Roti at home now lol! Here's Curry Goat. Enjoy :-)
1 lime
1 onion, chopped
4 tsp masala (divided)
2 tbsp curry (divided)
1/2 tsp saffron (tumeric)
4 cloves garlic (divided)
7 leaves culantro, chopped
4 sprigs chive, chopped
1 tbsp soy sauce (optional)
1 tbsp coconut powder
salt to taste
pepper to taste
Wash the meat with the lime and drain
add salt
green seasoning
2 tsp masala
saffron (tumeric) powder
and 1 tbsp curry powder
add the onion and two cloves of chopped garlic 
then the culantro (chadon beni ) and chive. Mix well. Leave to marinate for at least one hour.
Heat the oil 
and saute the other 2 cloves of chopped garlic
In about 1/2 cup of water, mix 2 tsp of masala and 1 tbsp of curry powder. Add to the sauteed garlic and allow to cook for about one minute. 
Add the marinated goat and mix in the curry thoroughly. Then add the soy sauce (optional)
Allow to cook for about 5 minutes or when you see the water is drying down.
Add the coconut powder 
Then add enough water to cover the meat and pressure cook for 15 minutes.heft the pressure cooker and remember it's weight. Then as you cook, periodically heft the weight and shake the pressure cooker to test if there is any water remaining.
N.B. Use this method only for meats and not for split peas. That's a MONSTER all by itself.
For peas try the following method....
Look at the amount of steam and use your sense of smell; if you see wisps of steam and get a slight aroma, check your pressure cooker.
After about 15 minutes check the meat for tenderness. By this time it should be about half done. Top up with water and pressure cook for another 15 minutes or until the water has evaporated (Similar to the amount of water you had before you started to pressure cook the goat) 
