Monkey Stew – Caribbean Style

Monkey Stew
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Monkey Stew With Rice


2 pounds Vervet monkey meat
1 lime, juiced
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 Scotch bonnet pepper seeded and minced
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
3 tablespoons curry powder
2 whole scallions, sliced
1 onion, sliced
3 cloves garlic, minced
1/4 cup vegetable oil
3 tomatoes, diced
1/2 cup coconut milk (optional)
7 cups water

Cooking Method:

Rinse monkey meat well, rub lime juice over it, place meat in a bowl, then add salt, black pepper, Scotch bonnet, thyme, allspice, curry powder, scallions, onion and garlic. Leave to marinate for at least 4 hours in the refrigerator, longer would be better. Heat the oil in a skillet until it is very hot, and saute the meat until golden brown. Then add the marinade, tomatoes and coconut milk, if using, and simmer for approximately 3 more minutes. Add water, reduce heat and allow to simmer for 2 to 3 hours stirring occasionally until meat is tender.

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