A True Taste of Jamaica’s Best
The meal was a feast for the eyes and the palate. The Curried Goat arrived in a metal bowl, brimming with tender chunks of goat meat in a vibrant yellowish-green curry sauce, complemented by soft potatoes. Alongside it, the Oxtail Stew presented a rich, dark brown stew with succulent pieces of meat and large white beans, promising deep flavors. The essential Rice and Peas, with its appealing pinkish-red color from the red beans, offered a comforting base. Adding a touch of sweetness were two perfectly golden-brown, slightly caramelized slices of Fried Plantains. Finally, a small portion of finely chopped Steamed Cabbage and Greens, garnished with a shredded red vegetable, provided a fresh, earthy counterpoint to the rich main dishes.
