snack

Caribbean-Style Goat and Okra Sauté with Scotch Bonnet and Fresh Thyme

Name: Caribbean-Style Goat and Okra Sauté with Scotch Bonnet and Fresh Thyme
Ingredients: 70 g raw goat meat, diced into bite-sized cubes; 120 g fresh okra, sliced into rounds; 40 g green plantain, finely grated; 7 g coconut oil; 15 g onion, finely diced; 5 g fresh thyme and allspice

Nutrition

254

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

raw goat meat, diced into bite-sized cubes70 g

fresh okra, sliced into rounds120 g

green plantain, finely grated40 g

coconut oil7 g

onion, finely diced15 g

fresh thyme and allspice5 g

Instructions

Heat the coconut oil in a heavy-bottomed skillet over medium-high heat until it shimmers.

Add the diced goat meat, searing until deeply browned and fragrant, about 4-5 minutes.

Stir in the onion and aromatics (thyme and allspice), sautéing until the onion is translucent and soft.

Add the sliced okra and the grated green plantain.

The plantain will act as a natural thickener as it cooks down with the moisture from the okra.

Stir constantly for 6-8 minutes until the okra is tender and slightly caramelized, and the plantain has softened into a savory glaze.

Taste and adjust with a pinch of salt if needed.

Serve warm in a small bowl, garnished with an extra sprig of fresh thyme.