Jamaican-Style Spiced Goat and Yam Croquettes

Finely mince the raw goat meat and sauté in a hot pan until browned and fragrant. Add the diced onions and cook until translucent.

Boil the yam until fork-tender, then mash it into a smooth paste. Fold in the cooked goat mixture, jerk seasoning, and coconut milk to bind.

Form the mixture into small, bite-sized croquettes. Heat a small amount of oil in a non-stick skillet and sear the croquettes until they develop a crisp, golden-brown crust on all sides.

Remove from heat and allow to rest for two minutes to firm up.

Serve warm, garnished with a drizzle of the Scotch Bonnet ketchup for that signature Caribbean heat and tang.