👨‍🍳 作り方

1. 1

   In a large bowl, combine the goat meat, lime juice, smashed garlic, quartered onions, thyme sprigs, bay leaves, allspice berries, salt, and black pepper. Add the whole scotch bonnet pepper. Mix well to coat the goat meat.

   💡 プロのコツ: Marinating for at least 4 hours or overnight enhances flavor.
2. 2

   Transfer the marinated goat meat and all the marinade ingredients to a heavy-bottomed pot or Dutch oven. Add the water or goat broth, ensuring the meat is mostly submerged.

3. 3

   Bring the liquid to a boil, then reduce the heat to low, cover tightly, and simmer for at least 2 to 2.5 hours, or until the goat meat is very tender and easily pulls apart.

   💡 プロのコツ: Check liquid levels periodically and add more water or broth if needed.
4. 4

   Once tender, remove the goat meat from the liquid. If you have a grill, you can grill the pieces over medium-high heat for a few minutes per side to get a nice char and smoky flavor. Alternatively, you can broil them in the oven.

   💡 プロのコツ: Reserve the cooking liquid; it can be used as a flavorful sauce or base for other dishes.
5. 5

   If smoking, prepare your smoker according to manufacturer instructions with your preferred wood chips. Smoke the goat meat until it develops a rich smoky aroma and color, about 1-2 hours.

6. 6

   Serve the Kabrit Boukannen hot, drizzled with some of the reserved cooking liquid or a sauce made from it. It pairs well with rice, fried plantains, or a fresh salad.

   💡 プロのコツ: The scotch bonnet pepper should be handled with care and can be removed before serving if you prefer less heat.