Caribbean Goat and Okra 'Pepper Pot' Bites

Finely mince the goat meat and finely dice the onion.

Heat a small non-stick pan over medium-high heat. Add the goat and sauté until browned and fragrant, about 5 minutes.

Toss in the onion and cook until translucent.

Slice the okra into thin rounds and add to the pan with the plantains (thinly shaved or grated to ensure quick cooking).

Pour in the coconut milk and scotch bonnet sauce. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture thickens into a rich, savory paste and the plantains are tender.

The mixture should smell intensely fragrant, earthy, and spicy. Serve warm in a small bowl, garnished with a pinch of fresh thyme.