Trinidadian Pelau with Braised Goat and Coconut Milk

In a heavy-bottomed pot or Dutch oven, brown the cubed goat meat over medium-high heat until deeply seared. Remove the meat.

In the same pot, add a teaspoon of sugar (or use the fat from the meat) to create a deep amber caramel. Quickly add the onions and garlic, stirring until fragrant and golden.

Stir in the jerk seasoning, coating the aromatics. Add the goat meat back to the pot, tossing to coat in the caramel and spice base.

Add the black beans and pour in the coconut milk with an equal amount of water. Bring to a gentle simmer.

Cover tightly and braise over low heat for 25-30 minutes, or until the goat is tender and the sauce has reduced to a rich, creamy consistency that coats the back of a spoon.

Stir in the sliced plantains during the last 10 minutes of cooking so they soften but retain their structure.

Serve hot, garnished with fresh thyme, ensuring the creamy coconut sauce is spooned generously over the meat and beans.