Goat Curry at Seattle’s Only Authentic Trinidadian Restaurant — Cooking in America
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Goat Curry at Seattle’s Only Authentic Trinidadian Restaurant — Cooking in America


– [Sheldon] West Indian food isn’t very well known in Seattle. But Pam Jacobs and her kids
are here to change that. So, we’re in the town of Wallingford. Now we’ll be going to Pam’s Kitchen. We’ll be meeting up with Pam, who is serving West Indian flavors. Let’s go taste some. And we’re gonna make goat curry? – [Pam] Goat curry. In Trinidad, our curry’s so
different from Indian curry. Although, we came from there. However in appearance, it took whatever they came with and whatever they found in Trinidad and made their own curry. We’re gonna put some
Jeera, which is cumin. Our curry goes into this. Put the garlic in first. Another onion goes in there.
– Another onion. Some tomatoes. Now we go in with the goat. – Whoa, you know it’s
gonna be flavorful already. – Oh my gosh. – And the goat gets in there. – Yes. Black pepper. Salt. And now we’re going with the hot stuff. Habanero. – [Sheldon] And this is just habanero that’s been chopped up. – [Pam] Okay, so this
is cilantro and parsley. – [Sheldon] You know it’s
not gonna be a bland dish. Where did you learn to cook? – My dad passed away,
I was nine years old. My mom, very sickly. So my dad came one day and
he put a sombrero on my head. And he said, “This is how
you learn to help your mom.” He showed me how to do dishes. It became something I wanted to do. As a little girl, I put everything
into what I was cooking. – Came from the islands to
Seattle, open a restaurant. – Not right away. I did housekeeping for 13 years. But, while I was doing it, I
was feeding people my food. – Oh, I love it. – Just trying to see how
people would take it. I love it when I see people talking when the food gets on their table and they start eating. – For that one moment,
that somebody can enjoy it. – Exactly. It’s my passion. I love cooking. People would come into my restaurant and ask for jerk chicken. – [Sheldon] Jerk chicken. – And I had never had Jamaican jerk. This is what I came up with. So this is ketchup. – Alright. – This is another secret of mine. (laughing) Soy sauce. Some brown sugar. Garlic, habanero. Black pepper. Allspice. – [Sheldon] Paprika. – [Pam] Jerk seasoning, grounded rosemary. A little bit of the rough salt. – A lot of ginger. – Yeah. – Cilantro, of course. Taste. – Woo. (laughing) – [Pam] We’re gonna take a chicken, dunk them in there. – [Sheldon] Look at that. – [Pam] Jerk chicken. This is traditional street food walking in Trinidad. – [Sheldon] Going in the center. – This is blippes season. Kinda like close it here. And then that’s your roti. So we have a bunch of different rotis. So in Trinidad we call this paratha, that’s the Indian name. And we also call it buss up shut. (unintelligible) Oh no, you beating that. Come on. Yeah. When people come out here, they feel like they in my kitchen. I make them feel that welcome feeling. Trinidad is cosmopolitan. You know, we have all
these different cultures. 40% Indians; they came
as indentured laborers. 40% blacks, who came as servants. The other 20% is a mixture. We have all these different flavors. – Back in Trinidad, you
had a little food shack. – Was just this little place. And I fried chicken. I made chicken sandwich and
people were crazy over it. – So a few years pass
and you make your journey to Seattle.
– Straight to Seattle. Straight to Seattle. What brought you here? – My brother lived here. And my son and daughter, they would, I mean they loved my food. This place came open, he told me about it. – So it was with your kids’ encouragement? – Yes. So we actually opened up this
restaurant without money. – And how did you do that?
(laughing) – You know, when you come
from a third-world country, you know to do everything. So everybody get together
and did the work. You know, the plumbing, – [Sheldon] Wow. – the electricity, the carpet. Everything. – Tell me about those early days. – Those were not good days. (laughing) Five years of those years were terrible. I think being from Trinidad,
nobody knew about this food. People would look at
our sign and walk away because you don’t wanna waste your money on food you don’t know about. It’s just a matter of them
coming in and tasting this food. – Alright, I’m gonna dig in. Alright. Mm. Right off of the bone. The curry and then those peppers kind of creep up on you. The jerk chicken. So much flavor going on. It’s full-flavored, that’s what this is. And you cook with a vision of, you know, just representing your cultures. – It’s the only authentic
Trinidad restaurant. And I believe this food, it would eventually do it’s thing. – It’s delicious. Is there a community of, – There is a community. But not, not large. – Yeah, yeah, yeah. – So I depend on the
Caucasian, the Americans. – How has Seattle changed
in this last 10 years? – Oh my god, drastically. Small businesses do not make
money like people think. – And we see less and less of these neighborhood restaurants. Either going out of business because it’s, the rent’s so high, or… – The rent’s so high, um, It’s hard to get workers.
– Difficult to get… I think has something to
do with the minimum wage. You know, it’s a struggle. – Well, why stay in Seattle for years? – Seattle is home. – [Sheldon] Yeah. – Yeah. I feel at home here. – [Man With Glasses] A lot of pork here. So here we go chef. This is our signature Puerco Asado, which is a Dominican roast pig.

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100 thoughts on “Goat Curry at Seattle’s Only Authentic Trinidadian Restaurant — Cooking in America

  1. Ok, this lady is NOT a Trinidadian, she needs to rename her video. btw Trinis never say goat curry, so stop misrepresenting. Curry goat.

  2. Yo it's Trinidad Curry Goat. No one in Trinidad calls it goat Curry in my country. She must be from Guyana or sum

  3. I ask myself if this is an authentic Trinidad dish. In Trinidad we say Curried goat and in Guyana they say goat curry. In Trinidad our goat would also be seasoned the day before with fresh seasonings. Questionable about how authentic this is. Visit Trinidad and see for yourselves.

  4. I just went there because of this. It was good I got goat curry. Small portions for $45 for two curry two bread..but so filling! I was stuffed. Spicy too! I will definitely go back & the bread was to die for!

  5. Love the Trinidadians. They've given a native twist to our Indian cusine. When cultures mix, they create a new beautiful one.. Thanks Pam for educating us through your awesome coocking.

  6. Authentic Trinidadian Restaurant excellent cooking! I am beginning to like goat cooking!
    In a few weeks of cooking I think I will get the taste I am looking for! Nice video.

  7. Legit Video….alot better than Triple D's. As our family jusy finished eating curry chicken, i YouTubed curry Goat and saw this vid. Mmmm food

  8. 50% comments: curry goat NOT goat curry!
    30% comments: slaves NOT servants!
    10% comments: put the green seasoning BEFORE NOT AFTER!
    10% comments: But why she use parsley and cilantro? Where the chadon beni/cilantro?!

  9. LeeAnne Gold, you're correct when you say that those of African ancestry originally in Trinidad were slaves. However, no slave was transported directly from Africa to Trinidad. They came from Southern USA, South America and other Caribbean islands after the King of Spain in 1783 signed the Cedula of Population via his representative José de Gálvez. Prior to the Cedula, only Spanish nationals were allowed to own land in Trinidad and since the Spanish population was rapidly dwindling, the spanish had to do something to increase the population to keep the colony going. The Cedula granted huge tracts of land to any slave owner who moved to Trinidad with their slaves, hence, the influx of slave owners from the USA and South America and Caribbean islands.

    After emancipation in 1833, there were a total of 17,539 African Slaves in Trinidad, the majority of whom left the plantations for work in the towns. The sudden loss of free labour, and labourers in general, adversely affected the Sugar, Cocoa and Coffee plantations so replacements had to be found. Portugese Indentured Labourers were imported, mainly from the Madeira Islands. However, they were unable to work the sugarcane fields in the hot sun. Chinese labourers were then imported but they too couldn't handle the heat and hard work. The next best thing was the Indians (very poor Indians called coolies) because they were easily fooled into making the arduous journey, a source of very cheap labour (cheaper than the Portuguese & Chinese), and most had experience planting and harvesting sugarcane in India.

    The first ship to land in Port Of Spain's harbour was The Fatel Al Razak on May 30, 1845 from Calcutta having sailed 14,000 kilometers across the Atlantic, called Kala Pani (Black Water) by the Indians. There were 232 Indian men, women and children aboard that survived 103 days at sea. Indentureship continued from 1845 up until 1917, when it formerly ended. During that period, over 140,000 Indians had been transported to Trinidad. Additionally, other Indians migrated voluntarily. They consisted mostly of priests, craftsmen, tradesmen, and even bona fide crooks. So, by 1917, Indians significantly outnumbered those of African ancestry. Today, the population of Trinidad and Tobago is about 1.4 million of which approximately 35% are of African ancestry, 35% Indian ancestry, 23% multi-racial (mixed), and 7% from all over the world.

    This ends the synoptic history lesson of Trinidad. Hope you enjoyed it.

  10. Firstly if is trini. Its curry goat.

    Guyanese is goat curry.

    BIG DIFFERENCE!

    Edit: uhm. That ain't the trini way…

  11. WTA IS GOAT CURRY?🤦‍♂️ Is CURRY GOAT we Trini 🇹🇹 not Guyanese 🇬🇾 WTF lady represent properly please

  12. Yuh mean curry goat! And if yuh a real Trini you know you got to season up that goat first and leave it for a few hours or over night.. not add seasoning while yuh cooking. Even I know that and I've been living abroad for 30 years.

  13. I love the vid, but for christ sake….say the bloody description properly……it's curry goat…not goat curry!!

  14. Men this is not Trini style no way goat curry hell no am from point fortin where the hell she from come on lady get it right

  15. Really you all have nothing else to talk about.so what if she said goat curry or curry goat.i am sure you all can't do better.why you all still living in the past trini indian or Creole people are are blacks trust me i experience that living here

  16. Nice to see Trini food getting some exposure, however I have a real issue with her putting that unseasoned goat into the pot 🌚🌚🌚. Real Trinis always season/marinate our meat and poultry ahead of time. The flavor is so much better that way.

  17. Question for everybody, would you say Peas and Rice or Rice and Peas? Sent your answers on a postcard to the Prime Minister House, Independence Square, Port of Spain Trinidad, West Indies. The winner will be announced next week, watch this space.

  18. Trinidadians ignorant real bad. Ignorant to de bone.
    Imagine having to put up with brain dead comments from the public when you have a channel.
    How do these channel owners people do it.

  19. Curry Goat is what this is called. We came from Africa , India and even Syria so on and so forth. All ah we are one family 🙂

  20. Relax ppl … it’s curry goat in Trinadad but she was taught by her Indian parents. And in India it’s called fking goat curry:) since fking a thousand years 🙂 take the indian out of india but you can’t take india out of an indian 😍😍

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