lunch

Caribbean Jerk-Spiced Goat and Callaloo Sauté with Steamed Green Plantains

Name: Caribbean Jerk-Spiced Goat and Callaloo Sauté with Steamed Green Plantains
Ingredients: 165 g Game meat, goat, raw, trimmed and cubed; 113.2 g Plantains, green, raw, sliced into 1/2 inch rounds; 250 g Jamaica callaloo, washed and chopped; 40 g Black beans, mature seeds, raw, soaked and boiled; 25 g Coconut milk, raw, liquid; 15 g Scotch Bonnet pepper sauce; 15 g Onions, raw, finely diced

Nutrition

656

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(7)

Game meat, goat, raw, trimmed and cubed165 g

Plantains, green, raw, sliced into 1/2 inch rounds113.2 g

Jamaica callaloo, washed and chopped250 g

Black beans, mature seeds, raw, soaked and boiled40 g

Coconut milk, raw, liquid25 g

Scotch Bonnet pepper sauce15 g

Onions, raw, finely diced15 g

Instructions

In a heavy-bottomed skillet, sear the goat cubes over medium-high heat until deeply browned and fragrant. Add the diced onions and sauté until translucent.

Stir in the jerk seasoning and a splash of water to bloom the spices, then cover and simmer for 15 minutes until the meat is tender.

While the meat braises, steam the plantain rounds until tender and golden.

Add the chopped callaloo and black beans to the goat skillet, folding gently. Pour in the coconut milk and Scotch Bonnet pepper sauce, simmering for 5-7 minutes until the callaloo is wilted and creamy.

Plating: Arrange the steamed plantains on one side of a shallow bowl. Spoon the rich, spicy goat and callaloo mixture alongside. Serve immediately while hot.