Jamaican wild boar curry with rice n’peas, grilled pineapplesalsa and slaw

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A truly tropical take on wild boar cooking. Spicy and delicious. It’s best to use the meat from the shoulder, because the structure of the meat is better suited for long braising. If you haven’t got that, leg will do nicely.

I serve the curry with rice n’ pea, true to the Jamaican spirit, and with a funky grilled pineapple salsa and slaw. I’ve also made a spicy-licious habanero hot-sauce for brave dinner guests, who want to have a little more heat.

The curry

Preheat hte oven to 175 degrees

Grind all the spices in a morter, and discard the shells from the cardamon pods.

Season the meat with salt and plenty of pepper.
Brown the meat on a very hot pan with a little oil. It best to brown the meat in batches. If you have to much meat in the pan it’ll start to boil, rather than fry.

Take a large heavy bottomed casserole, that’ll fit in the oven.
Put it on the heat and ad little oil. Sweat the onions over medium heat, till they get a little colour and they are soft.
Add the garlic, ginger, chili, thyme and the spicemix. Season with salt, give it a good stir and add the coconut milk.
Add the meat to the casserole, cover with baking parchment. Put a lid on the casserole and leave a 1 cm gap. Place the casserole in the oven for 2-3 hrs. Till the meat is tender.
Have a taste and check the seasoning.

1kg wild boar meat, cut into 3 cm chunks.
1 large onion, finely chopped
5 garlic cloves, grated
3cm ginger, grated
1 habanero chili, finely chopped without the seeds
a few sprigs of thyme
1 can of coconut milk
Sunflower oil, or another flavourless oil

Spicemix

1 tsp allspice berries
1 tbsp corianderseeds
1 tsp cumin
1/2 tsp fenugreek seeds
4 cardemon pods
3 cloves
1/2 tsp turmeric
1 cinnamon stick

Rice n’peas

Put the rice in a sift, and rinse till the water runs clear.
Take a medium sized, heavy bottomed casserole. Ad a little oil and sweat the onions till they are soft and translucent. Ad the all spice, chili, thyme and salt. Ad the rice and ad the coconut milk and the water. Bring to the boil, cover with baking parchment and a tight fitting lid.
Turn the heat right down and simmer till all the water has evaporated. 10-12 minutes.
Let the rice rest for 2-3 minutes with the lid on.

1 cup basmati rice
1 cup water
1/2 cup coconutmilk
1 small onion, finely chopped
10 allspice berries, ground in a morter
1/4 habanero chili, finely chopped
a few sprigs thyme
1 tsp salt

Grilled pineapple salsa

Cut the top and the bottom off the pineapple and slice the skin off with a sharp knife.
Trim the “eyes” off, that’s the little brown bits on the flesh.
The core is quiet tuff, so cut off the flesh around the core. Cut the flesh into 3cm batons.
Marinate the pineapple in the rum for 10minutes and place them on a very hot grill.
Grill the pineapple on all sides, so they are charred on all sides.
Chop the pineapple up in small pieces, ad the limejuice and the chopped mint. That’s it!

1 pineapple
1 tbsp dark rum
juice of 1 lime
a handfuld mint, roughly chopped

Slaw

Slice the cabbage as finely as you can. Finely slice the spring onions, radishes and the apple.
Put everything in a bowl. Ad the chopped herbs, limejuice and olive oil, and season with salt and pepper.

1/4 white cabbage
1/4 red cabbage
3 spring onions
5-6 radishes
1 green apple
1 handfuld mint, roughly chopped
1 handful coriander, roughly chopped
juice og 1-2 limes
3 tbsp olive oil
salt and pepper

Hotsauce

Finely chop the chili, onion, carrots and pineapple. Put all everything in a casserole, and ad the vinegar, honey, salt and water to cover.
Let the whole thing simmer for 25min, or till the carrots are really tender.
Transfer to a blender, and blend till you have a smooth hot sauce.
Have a quick taste, to check the seasoning.

Arrange everything on the dinner table, and the your dinner guest help the selves.

Bon appetit

5 habanero chili, seeds removed.
2 carrots
1 red onion
100 ml apple cider vinegar
4 tbsp honey
1 slice pineapple ( 2cm), cut into chunks
1 tsp salt
water to cover

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