Cooking wild meat is a cherished tradition in Trinidad and Tobago, where the country’s rich biodiversity offers a diverse range of wild animals for culinary consumption. The preparation of wild meats such as agouti, lappe, deer, wild hog, manicou, iguana, and others requires a certain level of expertise and finesse that distinguishes it from the typical preparation of chicken and beef.
To begin with, the meat must be properly cleaned and marinated to remove any gamey taste and tenderize the meat. A popular marinade includes herbs and spices such as thyme, garlic, onion, and pimento, along with vinegar or lime juice to add acidity. The meat is then slow-cooked in a flavorful stew, often including vegetables such as carrots, potatoes, and pumpkin, to create a hearty and satisfying dish. The result is a succulent and aromatic meal that embodies the essence of Trinidadian cuisine and culture.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Meats
Cuisine: Caribbean
Ingredients
- 2 lbs 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 about 1/4 tsp.
- Pepper to taste about 1 tsp
Instructions
- Season the meat and leave to marinate overnight.
- Add the sugar and allow to caramelize . Add the agouti and stir, to coat evenly with the browning. Allow to simmer in its own juices.
- After about 5 minutes add the paw paw., the cooked the garlic, and a little water.
- About 20 minutes after, add the coconut milk. Allow to simmer until tender.
- Serve with rice or roti etc.
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Recipe © Simply Trini Cooking. All rights reserved
Curry Stew Agouti
Ingredients
- 2 lbs 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 about 1/4 tsp.
- Pepper to taste about 1 tsp
Instructions
- Season the meat and leave to marinate overnight.
- Add the sugar and allow to caramelize . Add the agouti and stir, to coat evenly with the browning. Allow to simmer in its own juices.
- After about 5 minutes add the paw paw., the cooked the garlic, and a little water.
- About 20 minutes after, add the coconut milk. Allow to simmer until tender.
- Serve with rice or roti etc.
