🧂 Ingredients
- 1.5 kg Goat meat(cut into large chunks, bone-in or boneless)
- 2 large Onions(quartered)
- 8 cloves Garlic(smashed)
- 1 whole Scotch bonnet pepper(pricked with a fork)
- 4 sprigs Thyme
- 3 Bay leaves
- 1 tbsp Allspice berries
- 2 tbsp Salt(or to taste)
- 1 tbsp Black pepper(coarsely ground)
- 0.5 cup Lime juice
- 4 cups Water or goat broth
- Charcoal or wood chips(for smoking (optional))
👨🍳 Instructions
- 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.
💡 Tip: Marinating for at least 4 hours or overnight enhances flavor. - 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
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.
💡 Tip: Check liquid levels periodically and add more water or broth if needed. - 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.
💡 Tip: Reserve the cooking liquid; it can be used as a flavorful sauce or base for other dishes. - 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
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.
💡 Tip: The scotch bonnet pepper should be handled with care and can be removed before serving if you prefer less heat.
💡 Pro Tips
- ✓Using goat meat with some fat and bone will result in a more flavorful and tender final dish.
- ✓For a spicier version, finely chop the scotch bonnet pepper and add it to the marinade.
- ✓If grilling, ensure the heat is not too high to avoid burning the meat before it's heated through.
🔄 Variations
- Add root vegetables like yams or cassava to the pot during the last hour of simmering.
- For a quicker version, pressure cook the goat meat until tender before grilling or broiling.