Caribbean Goat and Black Bean Hash with Scotch Bonnet Infusion

Prepare the goat: Finely mince the raw goat meat or use a coarse ground. Season liberally with salt and black pepper.

Sauté: In a seasoned cast-iron skillet over medium-high heat, melt the coconut oil. Add the minced onion and sauté until translucent and aromatic, about 3 minutes.

Sear: Add the goat meat to the skillet. Brown it thoroughly, breaking it apart with a spatula until it is deeply caramelized and crispy at the edges. This should take about 6-8 minutes.

Combine: Add the pre-cooked or soaked black beans and diced yam cubes. Toss everything together, allowing the yam to soften and the beans to take on the flavor of the rendered fat and aromatics.

Glaze: Stir in the Scotch Bonnet ketchup. The sugars in the sauce will begin to caramelize slightly, creating a sticky, vibrant red glaze that coats the meat and beans.

Finish: Continue cooking for another 2-3 minutes until the yams are tender when pierced with a knife and the entire mixture is sizzling and fragrant.

Plating: Serve immediately in a shallow bowl. The contrast of the savory, iron-rich goat with the sweet, starchy yam and the bright, lingering heat of the Scotch bonnet creates a perfectly balanced morning plate.