Jamaican Betapac Curry Powder (450g) – Authentic Jamaican Flavour

Description

Jamaican Betapac Curry Powder – Authentic Jamaican Flavour

Jamaican Betapac Curry Powder is a cherished spice blend in Jamaican and Caribbean cuisine, also popular in the USA and UK.

While the British introduced curry to their colonies, Indian immigrants shaped its culinary legacy in Jamaica. Despite comprising just 3% of the population, the Indian influence birthed iconic Jamaican dishes like curry goat, roti, and callaloo. Read more of this history in our blog on curry.

The flavour of Jamaican curry is similar, but not the same as other curry blends.  The differences include the addition of pimento (allspice) and scotch bonnet peppers.

Curry goat, a festive favourite, pairs perfectly with rice and peas and embodies Jamaica’s rich culinary heritage.

Free from added salt and MSG and packaged in a resealable bag, this curry powder is not only flavourful but may offer health benefits.

Bring bold, authentic Jamaican flavour to your cooking today.

Jamaican Curry Goat – a national dish

Cooking time: 2 hours
Serves: 6

1 1/2 kg (curry) goat meat
1 tsp black pepper
4 Island Spice Pimento Whole berries, crushed
3 tbsp Betapac curry powder
1 tsp salt
1 large potato diced
1 medium onion chopped
2 stalks escallion chopped
4 cloves garlic chopped
1/2 tsp ginger chopped
2 tsp thyme leaves chopped
1/4 scotch bonnet pepper chopped
2 tbsp vegetable oil
1 1/2 cups water

Mix 1 tbsp curry powder, black pepper, salt and chopped ingredients (onion, escallion, garlic, ginger, thyme leaves and scotch bonnet pepper). Rub into meat, cover and marinate meat in fridge for at least 2 hours (overnight if possible).
Heat vegetable oil in heavy bottom skillet over medium heat and add remaining 1 tbsp curry powder.
Add marinated meat and brown for 3 – 6 minutes turning frequently.
Add water, cover and bring to a boil.
Reduce heat, cover and simmer for 1 hour, stirring every 20 minutes.
Add potato and crushed pimento berries and simmer for about 1 hour, adding more water if necessary.

Serve with plain rice or Jamaican rice and peas, fried plantain (if available), salad and Ting or ginger beer.

Ingredients: Turmeric, Coriander, Foenugreek, Cumin, Pimento, Black Pepper, Star Anise.