Welcome to the enchanting island of Saba, nestled in the heart of the Caribbean, where vibrant culture and culinary traditions come alive. One dish that holds a special place in the hearts of Sabans and showcases the island’s rich heritage is Goat Meat with Peas and Rice. This delightful culinary creation, considered the national dish of Saba, is a flavorful masterpiece that reflects the Caribbean’s love for savory meats, aromatic spices, and comforting rice dishes. Saba’s rugged landscapes and fertile soils provide the ideal conditions for raising goats, making goat meat an integral part of the island’s culinary traditions. Goat meat, known for its tender texture and distinct flavor, takes center stage in this iconic dish, capturing the essence of Saba’s culinary identity. The dish begins with succulent pieces of goat meat, marinated and lovingly simmered to perfection. The meat is often seasoned with a blend of fragrant herbs and spices, such as thyme, allspice, garlic, and Scotch bonnet peppers, infusing it with a tantalizing medley of flavors.
Accompanying the goat meat is a generous serving of peas and rice, cooked in a luscious mixture of coconut milk and aromatic seasonings. The rice, often combined with pigeon peas or black-eyed peas, absorbs the rich coconut flavors, resulting in a comforting and hearty side dish that complements the tender goat meat beautifully. The combination of tender goat meat, flavorful rice, and the harmonious blend of spices creates a culinary experience that is both satisfying and unforgettable. Goat Meat with Peas and Rice embodies the warmth and hospitality of Saba, inviting you to indulge in a dish that encapsulates the island’s soulful flavors and cultural heritage.
Whether you have the opportunity to savor this iconic dish on the picturesque island of Saba or recreate it in your own kitchen, let Goat Meat with Peas and Rice transport you to the sun-kissed shores of the Caribbean, where the flavors are as vibrant as the spirit of the island itself. Get ready to embark on a culinary journey filled with delight and embrace the true essence of Saba’s gastronomy.
Discover the Flavors of Saba: Goat Meat with Peas and Rice
Goat Meat with Peas and Rice is the national dish of Saba, a small island in the Caribbean. This iconic dish reflects the island's culinary heritage and features tender goat meat, seasoned with aromatic spices, and served alongside flavorful peas and rice.
Course Caribbean Cuisine, Dinner, Lunch, National Dish, Traditional Dish
Cuisine Caribbean, saba
Servings 4to 6 people
Calories 500kcal
Ingredients
2 pounds (900 grams) of goat meat, cut into cubes
2 tablespoons of vegetable oil
1 onion, finely chopped
4 cloves of garlic, minced
1 tablespoon of fresh thyme leaves
1 teaspoon of ground allspice
1 teaspoon of paprika
1 Scotch bonnet pepper, whole (adjust quantity based on desired spiciness)
Salt and pepper to taste
3 cups (720 ml) of water or broth
1 cup (200 grams) of rice
1 cup (200 grams) of pigeon peas or black-eyed peas, cooked and drained
1 cup (240 ml) of coconut milk
1 cup (240 ml) of water
1 sprig of fresh thyme
Salt to taste
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
Add the goat meat to the pot and brown it on all sides. This helps seal in the flavors and adds depth to the dish.
Stir in the thyme leaves, ground allspice, paprika, salt, and pepper. Add the whole Scotch bonnet pepper to the pot (remember to handle it with caution as it is hot).
Pour in the water or broth, ensuring that the meat is fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the goat meat becomes tender and starts to fall off the bone. Stir occasionally and add more water if needed.
While the goat meat simmers, rinse the rice under cold water until the water runs clear. Drain any excess water.
In a separate pot, combine the rice, cooked peas, coconut milk, water, fresh thyme sprig, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove the thyme sprig.
Once the goat meat is tender, adjust the seasoning if needed. Remove the Scotch bonnet pepper before serving.
Serve the flavorful goat meat alongside a generous portion of peas and rice.
Enjoy the traditional flavors of Saba's Goat Meat with Peas and Rice, savoring the combination of tender meat, aromatic spices, and comforting rice, as you immerse yourself in the culinary delights of the Caribbean.
Notes
It’s important to handle Scotch bonnet peppers with care and wash hands thoroughly after handling them, as they are very spicy.
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