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.
Curry Stew Agouti Recipe
CURRY STEW 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
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!
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