Aisha Khan

Stonybrook, New York

Although I was not officially a student of Sid's, he has been wonderfully supportive; this generosity of spirit must be counted among all his noteworthy qualities. The first time I met Sid in person was in Minnesota, when he was giving a lecture at a liberal arts college. He seemed genuinely delighted to be there, and when we talked afterwards he told me how much he enjoyed meeting new groups of students around the country. It made quite an impression on me that a scholar of his stature would consider it both fun and important to bring the Caribbean to undergraduates, who might not otherwise have the opportunity to learn about this great region.

Radica's Curry Duck

(teaspoon = regular spoon, not a measuring spoon)


one duck, cut into 1- to 1 and 1/2- inch pieces
a few limes
1 teaspoon curry powder
1 onion, coarsely chopped
5-6 cloves garlic, minced
1 habanero (or comparable) pepper, coarsely chopped
1 stalk cilantro, minced
2 stalks celery, minced
2 scallions, minced
1 and 1/2 teaspoons salt
1 teaspoon cumin
2 dashes black pepper
(if you can get bandania, chop up a couple of pieces)

Wash duck pieces thoroughly with lime juice. Set aside.
Mix together rest of ingredients (the "seasoning") in large bowl, then mix in duck pieces. Let sit for 10 minutes.
In a separate bowl, mix 2 more teaspoons curry powder with 1/4 cup water. In a large pot, heat 1/4 cup corn oil. When oil is hot, put in curry/water mixture. Stir until curry is fried and water evaporates. Put seasoned duck mixture into the pot. Stir over medium flame every few minutes (do not constantly turn) while liquid is evaporating. When liquid is completely gone, add 2 and 1/2 cups water. Then cover pot. Cook for about 45 minutes (until duck is soft and in a thick sauce).
Serve with rice.