Caribbean Curried Goat and Okra Stew with Steamed Green Plantains

In a heavy-bottomed pot, heat half the coconut oil over medium-high. Sear the goat meat until deeply browned on all sides, then remove.

Add the remaining oil to the same pot. Sauté the onions and minced garlic until softened and fragrant. Stir in the ground allspice and the scotch bonnet ketchup, allowing the spices to bloom for 60 seconds.

Return the goat to the pot. Add just enough water to barely cover. Cover and simmer over low heat for 45 minutes until the meat is tender.

Meanwhile, peel the green plantains and slice into 1-inch rounds. Steam until tender, about 15 minutes.

Add the sliced okra and coconut milk to the goat stew. Simmer for 8-10 minutes more until the okra is tender and the sauce has reduced to a creamy consistency.

Serve the goat stew in a shallow bowl alongside the steamed plantains. The meat should be succulent and the sauce should have a faint, warm sweetness from the coconut and a lingering scotch bonnet heat.