Caribbean Goat Hash with Fried Green Plantains and Aromatics

Dice the goat meat into small, even cubes and toss with the jerk seasoning and fresh ginger.

Heat a heavy-bottomed skillet over medium-high heat. Add the goat and sear until browned and cooked through, about 6-8 minutes. Remove and set aside.

In the same pan, add thin slices of green plantain. Fry in a touch of oil until golden brown and crispy on the edges. Remove and set aside.

Add diced onions and minced garlic to the pan, sautéing until fragrant and translucent. Add the chopped callaloo and cook until wilted and tender, about 4 minutes.

Pour in the coconut milk, scraping the bottom of the pan to incorporate the flavor. Return the goat meat to the skillet, folding everything together until the liquid thickens slightly and coats the greens.

Plating: Spoon the creamy callaloo-goat hash into a shallow bowl, top with the crispy fried plantains, and finish with a pinch of fresh thyme or a dash of pepper sauce if desired.