Caribbean Goat Curry with Steamed Callaloo and Boiled Green Plantains

Prepare the goat by cubing into 1-inch pieces. Season heavily with ground allspice and minced garlic.

In a heavy-bottomed pot or dutch oven, sear the goat meat over medium-high heat until deeply browned on all sides.

Add diced onions to the pot, sautéing until translucent and soft.

Pour in enough water to cover the meat, bring to a boil, then reduce to a low simmer. Cover and braise for 60-75 minutes until the goat is tender and the liquid has reduced to a rich, dark sauce.

Meanwhile, peel the green plantains and boil in salted water until fork-tender, about 15-20 minutes.

Steam the callaloo in a separate pan with a splash of water until wilted and vibrant green. Stir in the coconut milk at the very end to coat the leaves.

Serve the braised goat in a shallow bowl, spooning the thickened pan juices over the meat. Arrange the boiled plantains and creamy coconut-callaloo alongside. Finish with a dash of Scotch Bonnet pepper sauce for heat.