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Bahamian Goat Pepper Stew
A rich and spicy stew featuring tender goat meat simmered in a flavorful broth infused with aromatic vegetables and the distinctive heat of goat peppers.
🧂 Ingrédients
- 2 lbs Goat meat(cut into 1.5-inch pieces)
- 2 medium Goat peppers(finely chopped (or substitute with Scotch bonnet/habanero))
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(grated or minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Thyme(dried, or 2 sprigs fresh)
- 0.5 teaspoon Allspice(ground)
- 6 cups Water or Broth
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground)
- 2 stalks Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
Wash the goat meat thoroughly and pat dry. Season with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the goat meat on all sides. Remove the meat and set aside.
- 3
In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic, grated ginger, and chopped goat peppers. Cook for another 2-3 minutes until fragrant.
- 4
Stir in the tomato paste, dried thyme, and ground allspice. Cook for 1 minute, stirring constantly.
- 5
Return the browned goat meat to the pot. Add the water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the goat meat is very tender.
- 6
Season with additional salt and pepper to taste. If the stew is too thin, you can simmer uncovered for the last 15-20 minutes to thicken.
- 7
Serve hot, garnished with chopped green onions. This stew is excellent with rice, peas 'n' rice, or Johnny cake.
💡 Conseils de pro
- ✓Goat meat can be tough; slow and low cooking is key to tenderness.
- ✓Adjust the amount of goat pepper to your desired level of heat. Remember, they are quite spicy!
- ✓For a deeper flavor, marinate the goat meat for a few hours or overnight before cooking.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add diced sweet potatoes or yams during the last 30 minutes of simmering.
- Incorporate other root vegetables like carrots or cassava.
- For a richer sauce, stir in a tablespoon of butter or a splash of coconut milk at the end of cooking.