Goat- kabri

When the first settlers arrived, on 12 August 1770, on board Le Telemaque they would have brought with them some livestock including goat. This is because when, in January 1771, two ships were sent to the new colony to check on the settlers and offer any assistance they require, they took goats back with them to Mauritius. The two ships were L′Heure de Berger under the command of Chevalier Duroslan, and L’Etoile du Matin under the command of Chevalier d’Hercé . They stayed up until end of March. When they went back to Port-Louis, Mauritius, L’Heure du Berger carried among other things 80 goats and L’Etoile du Matin carried 60 goats. Furthermore in October 1771, L’Etoile du Matin ,on another trip, took back 100 goats. It appears that goats thrived in their new environment to the extent that the new settlers were exporting them back to Mauritius.

Goat meat is not as widespread as it used to be although the tropical climate is ideal for goat breeding. The main reason is that goat needs good grazing ground and can be noisy. However, with the increasing number of houses that are being built, people are finding it more difficult to rear goat as the houses are getting closer. Furthermore, too many goats, unless tethered, tend to create soil erosion as they tend to uproot the grass while feeding.

The Seychellois will tend not to slaughter the kid but prefer the mature meat that is usually stronger flavoured. Mature goat meat in most cases would need long moist cooking to tenderise. When this is done the result is a revival of taste sensations we no longer experience with our pampered, tender, but often bland and insipid, meats.

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