On the island of Jamaica, the main dish at parties is Jamaican curry goat, not kalua pig or laulau.

Goat, more so than pork, is the main meat choice for residents.

“There’s a lot of goats on the island of Jamaica,” said Cassie Simmonds, the chef at Jawaiian Irie Jerk restaurant in Kaimuki. “Every home in Jamaica, you have curry goat. If there’s a party, you have goat. … It’s an exciting dish.”

In Hawaii, however, aside from Filipinos who’ve grown up eating kalding (goat), it’s not a common choice at restaurants.

For Simmonds, his restaurant wouldn’t be authentic without Jamaican Curry Goat.

People who’ve never eaten goat are sometimes afraid of trying it, fearing it could taste gamy, Simmonds said. Others just don’t want to try something they’ve never had before.

The dish is a reflection of Jamaica’s diverse culture — borrowing from African, Indian, Spanish, English and Arawak Indian influences.

“It’s a combination of all the different tribes and countries coming together with the spices from the African side of it and the Indian side of it. It’s a combination of one big melting pot,” Simmonds said.

The goat, sourced locally from the Big Island whenever possible, is marinated overnight in curry powder, allspice, cloves, thyme, bay leaves, salt, pepper, oregano and other ingredients, then browned and slow-cooked for at least two hours in coconut milk.

He serves it with rice, corn fritters and fried plantains when available.

The spices give the curry an inviting fragrance, so I take a bite.

Initially, there is the taste of the sweet coconut milk, then the spices kick in. The curry flavor is mild, but the dish is spicy with peppers.

The goat tastes like a cross between beef and lamb. It’s tender and doesn’t taste gamy, maybe because of the slow cooking and the coconut milk and spices.

Take your own Red Stripe beer to the restaurant, and you’ll see why curry goat is Jamaican party food, mon.