You saw/heard it here first! Yes, it’s Rice and Peas and Curry Goat served in the style of Sushi. Utter madness. But you know what? There’s often wisdom in the things that seem mad. To achieve this, I simply deconstructed and reassembled the main components. This is a great dish to make as a canapé, or as part of a sharing platter as a starter to wow your guests. They won’t even see it coming!
1 can or 400ml coconut milk
500g boneless goat meat, cut into small cubes
1 onion, finely chopped
2 cloves garlic, minced
1 tsp ginger, grated
1 plantain, boiled and cubed
4 tsbp canned kidney beans
4 tsp curry powder
1 scotch bonnet pepper, chopped
250g sushi rice, cooked according to pack instructions
7 sheets nori (seaweed paper)
First, make the curry. Season the goatmeat with salt, curry powder, ginger, garlic, thyme, pepper and olive oil. Mix well and allow to marinade for a few minutes if you have the time. If not, proceed to the next step – it will still be delicious.
Get a pan smoking hot on the cooker, and then pour in the marinated goat meat. Allow the meat to seal, and then turn it over to brown the other side as well. Repeat this until it is nicely seared on the outside but still pink on the inside.
Now pour over the coconut milk, and turn the heat right down to cook low and slow, until the goat meat is tender. Switch off and using a slotted spoon, separate the goat meat from the curry sauce. Allow to cool slightly in separate bowls.
While the curry is cooking, cook your sushi rice according to pack instructions, as each pack is slightly different. Once cooked allow the rice to cool down to room temperature.
Once both elements are cool, begin the rolling process. On a bamboo sushi mat, set out a piece of nori. With your fingers, press on a band of sushi rice. It is sticky, so keep a bowl of water on hand to dip your fingers in from time to time. On top of the rice band, lay a row of curry goat meat down. Roll the nori around the rice and goat, using the mat to keep it even as you roll away from you. Repeat until you have used up all your ingredients.
Now slice your sushi rolls into maki by cutting into inch-wide slices. Most nori will have markings for you to follow.
Arrange the slices on a grand platter, and top each one with kidney beans and a cube of boiled plantain. Drizzle over a touch of the curry sauce for even more flavour, and sprinkle with fresh thyme to garnish.
This recipe is from Season 1 Episode 8 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa.