Goat and Black Bean Ragout with Ginger-Infused Coconut Broth

Soak the black beans overnight and boil until tender.

In a heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the diced goat meat and sear until deeply browned and fragrant. Remove the meat.

In the same pot, sauté the onions and fresh ginger until softened and translucent, about 5 minutes.

Return the goat to the pot, add the cooked black beans, fresh thyme, and just enough water to cover. Bring to a simmer, cover, and braise for 45 minutes until the goat is succulent and tender.

Stir in the coconut milk and scotch bonnet ketchup. Simmer uncovered for 10 minutes to allow the sauce to emulsify and thicken into a silky, rich ragout.

The sauce should coat the back of a spoon and smell deeply aromatic of ginger and allspice.

Serve in a warm bowl, garnished with a few fresh thyme sprigs.