Caribbean Jerk-Spiced Goat and Okra Stew with Coconut-Braised Yam

Marinate the goat meat in jerk seasoning and pepper sauce for at least 30 minutes.

In a heavy-bottomed pot, sear the goat over medium-high heat until deeply browned, about 5-7 minutes. Remove and set aside.

Add diced onions and ginger to the same pot, sautéing until softened and fragrant.

Deglaze the pan with a splash of water, then return the goat to the pot along with the cubed yams. Cover with water and simmer gently for 40 minutes until the meat is tender and the yams are beginning to soften.

Stir in the sliced okra and coconut milk. Simmer for an additional 10 minutes until the sauce has thickened to a luscious, creamy consistency and the okra is vibrant green and tender.

Serve in a deep bowl, ensuring a mix of the tender goat, starchy yam, and the savory, spiced coconut broth. Garnish with a fresh sprig of thyme.