When I first blogged
about food in Robinson Crusoe I promised that I would - like the
eponymous protagonist - try cooking with goat, as soon as I sourced some goat
meat - see
http://pagetoplate.blogspot.co.uk/2014/08/food-survival-manual.html Well, goat meat has arrived at my local
farmers' market, so I couldn't resist the opportunity to try it out.
Goats provide Crusoe
with his main protein source on the island.
And not only does he consume their flesh, but he also drinks their milk
and uses it to make butter and cheese, all part of Crusoe's attempts to plant
an area of Western civilization on this uninhabited desert island in the
southern part of the Caribbean.
The link between food
and civilization is developed further when Crusoe encounters Man Friday on the
island, rescuing him from his captors who are on the point of killing and
eating him. Realising that Friday
himself is also a cannibal - he suggests to Crusoe that they eat his dead
captors - Crusoe embarks on a mission to civilize and Christianize Friday. He does this through teaching him how to
cook, thereby persuading him of the tastiness of non-human flesh.
Robinson Crusoe and Man Friday by Carl Offterdinger (1829-1889)
Crusoe begins by
making a goat stew and broth: "I
boiled or stewed some of the flesh, and made some very good broth." When Friday tastes it, he likes it, though he
is appalled at Crusoe's use of salt - which he considers unpalatable - and
Crusoe admits that "he would never care for salt with his meat or in his
broth; at least not a great while, and then but a very little."
The following day
Crusoe roasts some of the goat "by hanging it before the fire on a
string". Friday loves it, and
eventually tells his new master "that he would never eat man's flesh any
more." Food: not just the way to a
man's heart, but also to his morals.
CIVILIZED GOAT STEW
(for 2: you and your Man Friday)
Ingredients:
400g diced goat meat
(or 800g if on the bone which is meant to provide a better taste)
2 tablespoons olive
oil
2 teaspoons grated
root ginger
1 small onion diced
2 cloves garlic
chopped finely
2 small carrots
chopped
2 stalks celery chopped
2 teaspoons curry
powder
1 bayleaf
2 teaspoons allspice
1/2 teaspoon paprika
1/2 teaspoon cinammon
2 teaspoons tomato
puree
250ml chicken or beef
stock
125ml water
2 tablespoons chopped
tomatoes
4 potatoes diced
juice from half a
lemon
chopped parsley
Method:
Season the goat meat
and then brown it in the olive oil in a large heavy-based frying pan or
saucepan.
Remove the meat from
the pan and put to one side.
Cook the onions and
ginger in the same pan - adding more olive oil if necessary - for about 5
minutes. Add the garlic, carrot, celery,
curry powder, bay leaf, allspice, cinammon and paprika and cook on a medium
heat for about 10 minutes.
Add the tomato puree,
stock and water. Return the goat meat to
the pan and bring to a simmer. Cover
with a lid and cook for 40 minutes.
Add the potatoes and
tomatoes and cook for another 30 minutes.
Add the lemon juice
and check the seasoning. Sprinkle with
chopped parsley.
Serve with rice or
flatbread (recipe for the latter to come in the next post).
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