Have you ever tried to grill a whole goat? We tried it when Mark Wiens visited India in 2019. We did it in Kannur at Seashell Haris Beach Home. It came out pretty good, though we had to change the procedures a couple of times. ആടിനെ നിറുത്തി പൊരിച്ചു കഴിച്ചിട്ടുണ്ടോ? മാർക്ക് വീനസ് നാട്ടിൽ വന്നപ്പോ ഞങ്ങൾ അങ്ങനെ ഒന്ന് ട്രൈ ചെയ്തു. തനി നാടൻ വിഭവം അല്ല. നമ്മുടെ നാട്ടിൽ അങ്ങനെ സാധാരണം അല്ലെങ്കിലും അറബ് നാടുകളിൽ നിന്ന് ചെറിയ സ്വാധീനം ഒക്കെ കിട്ടി നമ്മളിൽ ചിലർ ചെയ്യുന്ന ഒരു ഐറ്റം ആണ് ഈ ആടിനെ നിറുത്തി പൊരിക്കുക എന്നത്.
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Videos shot when Mark Wiens visited Kerala (Malayalam Videos):
1. Mark Wiens in India; in Kerala with Food N Travel – More to come: https://www.youtube.com/watch?v=EalWR7aut6k
2. Why Mark Wiens had to stand and eat Biriyani in Kannur? https://www.youtube.com/watch?v=cQ_RvjC5_AU
3. Mark Wiens Trying Kerala Tribal Food in Ponmudi: https://www.youtube.com/watch?v=4WR0Qy4q4yg
Kerala Videos Playlist on Mark’s Channel:
When the international food blogger, Mark Wiens visited our Keralam, I was fortunate to be his tour mate. The food trip from Kannur to Trivandrum with Mark was a wonderful experience for me. We have already presented most parts of this journey before you. This is a video from that trip, a full goat barbecue with a full load of happy memories.
My trip with Mark Wiens started from Kannur. Kannur is a scenic yet laid-back coastal district in north Kerala. Pristine nature and simplicity of the place have never failed to charm the wanderlust in me. So It was my first choice for a flag-off of the ultimate food trip with Mark Wiens. We stayed at Harris Seashell Beach Home, which is a cozy little beach-side accommodation. When I visited Kannur earlier with my family, we stayed at the same resort. Harris Ikka and his son are the best examples of hospitality. This was the reason why I chose Harris Seashell for my trip with Mark.
When Mark expressed the wish to watch the live barbecue of an entire goat, Harris ikka was more than happy to arrange it. So a makeshift barbecue was quickly set up with two steel poles on two sides and a long metal stick on which to hang the goat flesh. Before the barbecue began, Harris Ikka suggested that it would be good to boil the goat in water for a while. After boiling the goat flesh for half an hour, it was marinated with a delicious looking masala mixture that let out the aroma of coconut oil all around.
But the stick barbecue turned out to be cumbersome, and we made a change of plans, and used a grill instead. When the final outcome was ready, Mark and his company were all over it. I too loved it, though it was a bit less cooked for my taste. More than the process, what we all enjoyed was the serene ambiance, the simplicity and warmth of the hosts and the thrilling wait for the barbecued goat. Watch the video to enjoy the barbecued goat, the beauty of villages of Kannur.