Callaloo

Comfort at its finest. One of my favorite Caribbean dishes. Brown stew chicken with a side of Callaloo rice.

100-hour goat- This is not your Tantie’s curry goat. We started by brining it in a habanero and green seasoning brine for two days, then seared it over charcoal, cooked it confit for 7+ hours, pulled it and pressed it overnight, then roasted the bones and made a goat stock for our coconut milk curry sauce. We are serving this garnished with flash-fried curry leaves and a pepper buss-up.