An Interesting Food: Curry Agouti

Not everyone think positively of curry agouti. Not even the queen of England would touch it because this is a rare meat. However, agouti (Dasyprocta Leporina) may be considered a rodent to some, but to us Trinis this is a wonderful delicacy and an addition to our normal menu when hunting season is open. And, beside curry stewing agouti, like I posted the last time, we also just curry agouti as well. Perhaps this method of cooking agouti may be even more common than the curry stewing.

Open Season for Curry Agouti

So, today I’m going to show you all how we curry agouti in Trinidad and Tobago. This time I’m also showing you how we season wild meat. It is a bit different from the normal green seasoning that we make. There are some added ingredients that we use which you will see in a minute. Some of the ingredients may be a bit difficult to get, but then again I could be wrong. I believe fever grass (lemon grass) may be available in the US.

Here then is Curry Agouti trinistyle…Who say buss up shut? lol! 🙂

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Curry Agouti Recipe

CURRY AGOUTI

Ingredients:

1 1/2 pounds agouti meat
2 tbsp. curry
1/2 tsp. clove powder
3/4 tsp. geera, powder
1/4 tsp. salt
1/4 tsp. grated ginger
1 bayleaf
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
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

Direction:

Some of the seasoning and herbs used to season the meat.

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.

Time to cook the ‘gouti. Sauté the garlic and add the geera and curry powder.

The curry looks good now. 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.

To speed up cooking time we’re going to add a cup of chopped green paw paw.
This will help tenderize the agouti meat.

Continue cooking until tender.

Adjust salt and pepper to taste. Serve with roti or bake etc.

I hope you enjoyed this curry agouti recipe coming straight to you from Trinidad and Tobago. Now to go take a rest. Enjoy your weekend.

Well yuh know what ah goin an’ say next!

OK! Ah go still say it!

Ah Gone!  Enjoy your curry agouti.

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