<p id=”par-1_28″><em>City Eats: Charleston </em>host and chef G. Garvin continues his tour through one of <a href=”https://www.cheatsheet.com/news/chopped-champion-chef-filipino-food-south-carolina-city-eats-charleston-premiere-exclusive-clip.html/”>the South’s biggest dining destinations</a> in the July 2 episode of the aspireTV series. </p>
<p id=”par-2_32″>In this exclusive clip from Thursday’s installment of the show, Garvin connects with Preston and Sonia Diedrick, two Jamaicans who’ve created a joyful celebration of Caribbean heritage in the heart of Charleston.</p>
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<p id=”par-3_29″>The Diedricks own Taste of the Islands, which serves up delectable dishes like jerk chicken and curry goat, blending the unique flavors of their homeland with signature Southern hospitality. </p>
<p id=”par-4_20″>In the clip, Taste of the Island chef Chef Dwight Wilson explains to Garvin how he makes his curry goat. </p>
<p id=”par-5_50″>Wilson starts by heating oil, then adding just the right amount of curry – “I’ve been cooking awhile, so I know to judge it, like, just by hand,” he explains. Next, he adds a generous amount of garlic to give it a “nice flavor,” then stirs it as it cooks. </p>
<p id=”par-6_25″>“You just keep this bad boy stirring … [We’re] slightly slow-roasting the curry just to get it cooked out and pop that flavor,” he says.</p>
<h2 class=”wp-block-heading” id=”h-chef-show-the-better-way-to-cook-curry-goat-in-city-eats-charleston”>Chef show the ‘better’ way to cook curry goat in ‘City Eats: Charleston’</h2>
<p id=”par-7_25″>“I will tell you, honestly. I’ve never done it like this,” Garvin says. “It’s always, I thought you put the curry right on the goat.”</p>
<p id=”par-8_24″>“You could [do that]. But it’s better this way,” Wilson says as he adds the goat meat to the pan, along with the veggies.</p>
<p id=”par-9_44″>Curry goat is a signature Jamaica dish that has its origins in India. Indentured workers who’d been hired to work on sugar plantations brought <a href=”https://www.cheatsheet.com/news/tyler-florences-hypnotic-green-curry-chicken-dish-senses.html/”>spices and cooking techniques</a> to the island in the mid-19th century, which local residents then adapted in their own way. </p>
<p id=”par-10_66″>“Curry goat is a very, very favorite, especially in Jamaica,” Wilson explains in an interview. “Curry goat … it’s a gamey meat, but once you add that season, that spice to it, you burn your curry. After that, you put a pot on, burn that curry with some garlic, dump everything in the pot, and you’ll be cooking up some nice Jamaican curry goat. Trust me.” </p>
<p id=”par-11_13″><em>City Eats: Charleston</em> premieres Thursday, June 11 at 8 p.m. ET on AspireTV.</p>
<p id=”par-12_33″>To find aspireTV on cable in your area, go to https://aspire.tv/channel. AspireTV is also available nationally on DirecTV and DISH and can also be watched on DirecTV Stream, Sling, Philo and Frndly TV.</p>
<p id=”par-13_11″><em>For more news and exclusive interviews, follow </em><a href=”https://www.instagram.com/showbizcheatsheet/” target=”_blank” rel=”noreferrer noopener”><em>Showbiz Cheat Sheet’s Instagram</em></a><em>.</em> </p>