Explore the Culinary History of Goat Meat

Jackie Summers

It is impossible to have a conversation about Caribbean cuisine without invoking the still reverberating effects of colonialism. A combination of spices, foodstuffs and cooking techniques from at least three continents—combined with the sociological effects of the transatlantic slave trade—forms what we have come to think of as West Indian food.

Goat is possibly the least understood and most maligned part of that cuisine. Goats are not indigenous to the...