Michael “Mike” Angeleri, a New Jersey resident working for Eastern Lift Truck, likes passing his evenings with a delicious dish of Mexican or Caribbean fare. When choosing a meal to dine on, Michael Angeleri is drawn to spicy, flavorful dishes.
With more than 7,000 islands, the Caribbean is home to the Dominican Republic, Trinidad and Tobago, Barbados, and Jamaica. The region boasts cuisines that combine flavors from Africa, East India, Europe, and China. As such, individuals looking to enjoy a Caribbean meal often find dishes that pair various meats with ingredients, such as coconut and curry.
For example, goat curry or stew, traditional fare found in Aruba and St. Kitts, brings together hearty cuts of goat meat with intense curry powder. Unlike beef, goat meat imparts more juices, making it ideal for creating heavy broth-based dishes. The stew itself begins with simmering citrus marinated goat meat for hours in a pot filled with garlic, water, and beef and chicken stock. Meanwhile, the sauce is prepared using various herbs, like basil and oregano, and vegetables. Heat from pepper and smokiness from paprika add depth to the sauce before it’s mixed together with the goat meat to serve over a bed of rice or potatoes.
With more than 7,000 islands, the Caribbean is home to the Dominican Republic, Trinidad and Tobago, Barbados, and Jamaica. The region boasts cuisines that combine flavors from Africa, East India, Europe, and China. As such, individuals looking to enjoy a Caribbean meal often find dishes that pair various meats with ingredients, such as coconut and curry.
For example, goat curry or stew, traditional fare found in Aruba and St. Kitts, brings together hearty cuts of goat meat with intense curry powder. Unlike beef, goat meat imparts more juices, making it ideal for creating heavy broth-based dishes. The stew itself begins with simmering citrus marinated goat meat for hours in a pot filled with garlic, water, and beef and chicken stock. Meanwhile, the sauce is prepared using various herbs, like basil and oregano, and vegetables. Heat from pepper and smokiness from paprika add depth to the sauce before it’s mixed together with the goat meat to serve over a bed of rice or potatoes.
