Agouti (Dasyprocta Leporina) may be considered a rodent to some, but to us Trinis this is a wonderful delicacy and addition to our normal menu when hunting season is open. And, beside curry stewing agouti, like I posted the last time, we also curry agouti as well. Perhaps this method of cooking agouti may be even more common than the curry stewing. But have you ever wondered why we choose to curry agouti instead of stewing it? Is there a particular reason or is it just a matter of personal preference? I couldn’t help but be curious about the origins of this dish and what makes it so special to us Trinis.
After doing some research, I discovered that the use of curry in Trinidad and Tobago can be traced back to the arrival of Indian indentured laborers in the 19th century. They brought with them their love for spices and curry dishes, which soon became integrated into our local cuisine. It’s no wonder then, that we would find a way to incorporate curry into our agouti dishes as well! But what exactly is a curry agouti?
I was curious to find out more about this unique dish. As it turns out, agouti is a type of rodent that is commonly found in Trinidad and Tobago. While some may turn up their noses at the idea of eating a rodent, the agouti is actually a popular delicacy in the country. And when you combine it with the bold flavors of curry, it creates a delectable and unforgettable dish. I can’t wait to try it for myself and see what all the fuss is about!
Prep Time: 30minutes mins
Cook Time: 30minutes mins
Total Time: 1hour hr
Course: Meats
Cuisine: East Indian
Servings: 4
Ingredients
- 3/4 tsp. geera powder
- 1 1/2 lbs. agouti meat
- 2 tbsp. curry
- 1/2 tsp. clove powder
- 3/4 tsp. geera powder
- 1/4 tsp. salt and 1/4 tsp. grated ginger
- 1 bay leaf
- 2 pimento peppers
- 3 blades fever grass lemon grass
- 2 bundles chive
- 7 cloves garlic
- 1 lemon
- A piece of portugal skin
- 1 small onion
- 15 leaves chadon beni
- TO COOK SEASONED AGOUTI:
- 1 tbsp. curry powder
- 1/4 tsp. geera powder
- 1 clove garlic chopped finely
- 1 cup chopped green Paw Paw papaya
- 1/2 cup coconut milk
- Water
- oil
Instructions
- Wash the agouti meat with the lemon and drain the excess water. Add the curry. Blend the other ingredients: salt, portugal skin, onion, garlic, bay leaf, thyme, chive, chadon beni, pimento pepper. Add the green seasoning, clove powder and grated ginger. Mix it up and marinate for at least an hour.
- Saute the garlic and add the geera and curry powder. Add the agouti meat. Let the meat simmer in its own juices for about 3 minutes. Stir occasionally. Add some water: about 1/2 cup. Add the coconut milk.
- Cover the pot and allow to simmer. After about 10 minutes or so, check the water level and adjust to suit. Add a cup of chopped green paw paw, it helps to tenderize the meat.
- Continue cooking until tender. Adjust salt and pepper to taste. Serve with roti or bake etc.
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Recipe © Simply Trini Cooking. All rights reserved
Curry Agouti
Ingredients
- 3/4 tsp. geera powder
- 1 1/2 lbs. agouti meat
- 2 tbsp. curry
- 1/2 tsp. clove powder
- 3/4 tsp. geera powder
- 1/4 tsp. salt and 1/4 tsp. grated ginger
- 1 bay leaf
- 2 pimento peppers
- 3 blades fever grass lemon grass
- 2 bundles chive
- 7 cloves garlic
- 1 lemon
- A piece of portugal skin
- 1 small onion
- 15 leaves chadon beni
- TO COOK SEASONED AGOUTI:
- 1 tbsp. curry powder
- 1/4 tsp. geera powder
- 1 clove garlic chopped finely
- 1 cup chopped green Paw Paw papaya
- 1/2 cup coconut milk
- Water
- oil
Instructions
- Wash the agouti meat with the lemon and drain the excess water. Add the curry. Blend the other ingredients: salt, portugal skin, onion, garlic, bay leaf, thyme, chive, chadon beni, pimento pepper. Add the green seasoning, clove powder and grated ginger. Mix it up and marinate for at least an hour.
- Saute the garlic and add the geera and curry powder. Add the agouti meat. Let the meat simmer in its own juices for about 3 minutes. Stir occasionally. Add some water: about 1/2 cup. Add the coconut milk.
- Cover the pot and allow to simmer. After about 10 minutes or so, check the water level and adjust to suit. Add a cup of chopped green paw paw, it helps to tenderize the meat.
- Continue cooking until tender. Adjust salt and pepper to taste. Serve with roti or bake etc.
