Question: What type of curried meat is mainly made in Jamaica and Trinidad?
About the article "Curry", section "Curry in the West Indies".

Candidate passages:
 in the West Indies.
In the West Indies, curry is a very popular dish.
The Indian indentured servants that were brought over from India by different European powers, brought this dish, as well as their culture, to the West Indies.
In Jamaica and Trinidad, curried goat is prominently featured.
Curry can be found at both inexpensive and upscale Caribbean restaurants, and ingredients can range from chicken or vegetables to shellfish such as shrimp and scallops.
Examples of curries in the West Indies include:
 Jamaica: Especially curried chicken, goat, fish and shrimp.
 Trinidad and Tobago: Most notably curried chicken, duck, goat, beef (eaten by Muslims and Christians) shrimp, and curry aloo, along with various curried wild meats.
 Guyana: Chicken curry, goat curry, duck curry, shrimp curry, beef curry (eaten by Muslims and Christians), aloo curry (potato), fish (different varieties) curry, etc.
St Lucia's national dish is Green banana and saltfish.
The Island's Cuisine is a unique blend of West African, European (mainly British and French) and East Indian cuisine this creates dynamic meal dishes such as Marconi pie, Stew chicken, rice and peas, hearty fish broths or fish water, hearty soups packed full with fresh locally produced vegetables.
St Lucian cuisine is similar to many other commonwealth Caribbean nations such as Dominica, Jamaica Neighboring St Vincent and Trinidad.
Typical essential food stuff are Potatos, Onions, celery, Thyme, coconut milk, the very hot scotch bonnet peppers, flour and cornmeal.
All mainstream meat and poultry are eaten in St Lucia meat and seafood are normally stewed and browned to create a rich gravy sometimes served over ground provisions or rice.
Due to St Lucia's East Indian influenced by its small Indo-Caribbean population Curry is very popular however due to the blend of between cooking styles Curry dishes have a distant Caribbean twist to it.
In recent years roti a flatbread of Indian origin has become very popular being imported from the twin island nation of Trinidad and Tobago to the south this bread is typically served as a fast food snack, the bread itself is very flat (sometimes very thin) and is wrapped around curried vegetables such as chickpeas, potato or meat. 
The island's cuisine is a unique blend of West African, European (mainly British and French) and East Indian cuisine; this creates dynamic meal dishes such as Marconi pie, Stew chicken, rice and peas, hearty fish broths or fish water, hearty soups packed full with fresh locally produced vegetables.
St Lucian cuisine is similar to that in many other commonwealth Caribbean nations such as Dominica, Jamaica, neighboring St Vincent and Trinidad.
Typical essential food stuff are potatos, onions, celery, thyme, coconut milk, the very hot scotch bonnet peppers, flour and cornmeal.
All mainstream meat and poultry are eaten in St Lucia; meat and seafood are normally stewed and browned to create a rich gravy sometimes served over ground provisions or rice.
Due to St Lucia's small Indo-Caribbean population curry is very popular, however due to the blend of between cooking styles curry dishes have a distant Caribbean twist to it.
In recent years roti, a flatbread of Indian origin, has become very popular being imported from the twin island nation of Trinidad and Tobago to the south this bread is typically served as a fast food snack, the bread itself is very flat (sometimes very thin) and is wrapped around curried vegetables such as chickpeas, potato or meat. 
St Lucia's national dish is green banana and saltfish.
The island's cuisine is a unique blend of West African , European (mainly British and French) and East Indian cuisine; this creates dynamic meal dishes such as Macaroni pie, Stew chicken, rice and peas, hearty fish broths or fish water, hearty soups packed full with fresh locally produced vegetables.
St Lucian cuisine is similar to that in many other commonwealth Caribbean nations such as Dominica, Jamaica, neighbouring St Vincent and Trinidad.
Typical essential food stuff are potatoes, onions, celery, thyme, coconut milk, the very hot scotch bonnet peppers, flour and cornmeal.
All mainstream meat and poultry are eaten in St Lucia; meat and seafood are normally stewed and browned to create a rich gravy sometimes served over ground provisions or rice.
Due to St Lucia's small Indo-Caribbean population curry is very popular, however due to the blend of cooking styles, curry dishes have a distinct Caribbean twist.
In recent years roti, a flatbread of Indian origin, has become very popular being imported from the twin island nation of Trinidad and Tobago to the south.
This bread is typically served as a fast food meal, the bread itself is very flat (sometimes very thin) and is wrapped around curried vegetables such as chickpeas and potato, seafoods such as shrimp and conch, or meats such as chicken, beef, goat and liver. 
The leaves of the Taro plant are used to make the Trinidadian variant of the Caribbean dish known as Callaloo.
The root of the taro plant is often served boiled, accompanied by stewed fish or meat, or curried, often with peas, and eaten with roti.