INGREDIENTS *FC = Finely Chopped Goat - 3 Lbs (1 1/2 inch cubes) Lime Juice - 2 Tbsp Curry Goat & Duck Seasoning - 3 Tbsp Roasted Geera - 1 Tbsp Black Pepper - 1 Tsp Salt - 1 Tbsp Scotch Bonnet Pepper - To Taste (FC) Green Seasoning - 4 Tbsp Oil - 2 Tbsp Onion - 1 Cup (FC) Curry Powder - 1 Tbsp Saffron Powder - 1/2 Tbsp Masala - 1 Tbsp Water - 1/4 Cup Pimento - 6 (FC) Scotch Bonnet Pepper - 1 Water - (1-2) Cups METHOD Wash goat, drain and place in a bowl. Season goat with lim

Yield: (8-10) Servings INGREDIENTS *FC = Finely Chopped Butter - 4 oz Onion - 1/2 Cup (FC) Sweet Pepper - 1/2 Cup (FC) Evaporated Milk - 8 oz Cornmeal - 1/2 Cup Whole Kernel Corn - 10 oz Cream Style Corn - 12 oz Eggs - 2 Large (beaten) METHOD Preheat oven to 350°F. Melt butter over medium heat in a medium sauce pan. Sauté onion and sweet pepper in the melted butter. Add evaporated milk and bring to a simmer. Add cornmeal while mixing continuously. Add whole kernel corn and cr

INGREDIENTS *FC = Finely Chopped Duck - 3 Lbs (1 1/2 inch cubes) Lime Juice - 2 Tbsp Curry Duck & Goat Seasoning - 3 Tbsp Roasted Geera - 1 Tbsp Black Pepper - 1 Tsp Salt - 1 Tbsp Scotch Bonnet Pepper - To Taste (FC) Green Seasoning - 4 Tbsp Oil - 2 Tbsp Onion - 1 Cup (FC) Garlic - 4 Cloves (FC) Curry Powder - 1 Tbsp Saffron Powder - 1/2 Tbsp Masala - 1 Tbsp Water - 1/4 Cup Scotch Bonnet Pepper - 1 Coconut Milk - 2 Cups (Optional) METHOD Wash duck, drain and place in a bowl.

YIELD: (4-6) Servings INGREDIENTS Pork (Shoulder or Leg) - 2 Lbs Lime Juice - 2 Tbsp Pimento - 2 Chive - 2 Sprigs Chadon Beni - 6 Leaves Garlic - 8 Cloves Onion - 1 Cup (Finely Chopped) Geera Powder - 2 Tbsp Whole Geera - 1 Tbsp (Optional) Oil - 4 Tbsp Hot Pepper - To Taste Water - 1 Cup Salt - To Taste METHOD Cut pork into 1 inch cubes. Wash pork with lime, drain and place in a bowl and set aside. Finely chop pimentos, chive and chadon beni. Add chopped herbs and geera powde

YIELD: 12 Bakes *FC: Finely Chopped SMOKED HERRING INGREDIENTS Smoked Herring (boneless & skinless) - 3/4 lb Onion - 1/2 Cup Diced Garlic - 3 FC Chive - 1 Sprig FC Chadon Beni - 1 Leaf FC Pimento - 3 FC Hot Pepper - (To Taste) FC Tomato - 1 Cup Diced Olive Oil - 2 oz METHOD Boil smoked herring for 10 minutes. Strain, shred and set aside herring. Heat saute pan over low to medium. Add olive oil. Add onion, garlic, chive, chadon beni, pimento and hot pepper and mix well. Cover

YIELD: 6-8 SERVINGS *FC: Finely Chopped INGREDIENTS Small Ochros - 20 (Chopped) Pigtail - 1/2 Lb Smoked Bone - 1/2 Lb Olive Oil - 1/4 Cup Onion - 2 Medium FC Pimento - 10 FC Garlic - 5 Cloves FC Chadon Beni - 2 Bundles FC Thyme - 1 Sprig Chive - 2 Bundles FC Pumpkin - 1/2 Lb (Chopped) Rice - 2 Cups Coconut Milk - 1 Cup Golden Ray Margarine - 1 Tbsp Hot Pepper - 1 Salt - To taste Black Pepper - To taste Warm Water METHOD Wash and boil pigtail for one hour. Drain and set aside.

YIELD: 6 SERVINGS INGREDIENTS Red Fish - 2 Lbs Vinegar - 1/4 Cup Lime - (2-3) Salt - To Taste Black Pepper - To Taste Green Seasoning - 1/4 Cup Garlic - 4 Cloves Onion - 1 Medium Pimento - 5 Chadon Beni - 1 Bundle Chive - 1 Bundle Hot Pepper - 1 Potato - 1/2 Lb Carrots - 1/2 Lb Green Fig - 1/4 Lb Pumpkin - 1/4 Lb METHOD Clean and wash fish with vinegar and water. Let soak for 10 minutes. Drain and pat dry. Season with salt, black pepper, lime and green seasoning. Set aside fo