Slow-braised goat in a turmeric-gold Jamaican curry, cooked to falling tenderness in Bristol's Caribbean restaurants and ladled over rice and peas.
Where to eat it: 2 restaurants across 1 city.
Curry goat travelled to the Caribbean with indentured Indian workers in the 1800s, and Jamaica made it a celebration dish. In Bristol it arrived with the Windrush generation and became Sunday and function food in St Pauls, the dish cooked longest and argued over hardest. Ms Cat's family recipes at Caribbean Croft carry that lineage on Stokes Croft, and the market stalls sell it by the takeaway box.
Tip from the editors. Goat needs time, not temperature; if the meat is not falling off the bone, the answer is another 30 gentle minutes, never a harder boil.
Caribbean Croft cooks Ms Cat's family recipes on Stokes Croft in Bristol, matching jerk and curry goat with one of the city's longest rum lists.
Signature: Curry goat, Jerk chicken
Order: Curry goat with rice and peas, and a rum punch from the long list.
Tip: The kitchen closes well before the bar every night, so order food early and stay on for the rum.
Caribbean Wrap rolls jerk chicken and curry goat into lunch at St Nicholas Market, Bristol's quick daytime fix of the city's Caribbean kitchens.
Try: Jerk chicken wrap
Tip: Ask for extra scotch bonnet sauce only if you mean it; curried goat with rice beats the wrap on cold days.
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