curry armadillo

submitted by Steven Gruber.
~ 1 armadillo, cut into serving size pieces
~ 2 tbsp oil
~ 2 cloves garlic, crushed
~ 2 tbsp curry powder
~ 1 habanero pepper, seeds and meat removed. Leave some if you want more heat.
~ 1 scallion, chopped
~ 1/2 cup unsweetened coconut milk
~ 1 cup pigeon peas
~ 1 small carrot, chopped
~ sprig fresh thyme
~ water
In a Dutch oven, heat the oil. Add the garlic and curry. Stir and heat for a minute or so.
Add the rest of the ingredients and enough water to almost cover. Stir together.
Bring to a boil, reduce heat, cover and simmer 1 hour.
Serve and enjoy armadillo Caribbean style.

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