Snack · Caribbean · 10 min
Caribbean-Style Goat and Okra Sauté with Scotch Bonnet and Fresh Thyme
- Calories
- 254
- Protein
- 19g
- Carbs
- 25g
- Fat
- 8g
Ingredients
- 70 g raw goat meat, diced into bite-sized cubes
- 120 g fresh okra, sliced into rounds
- 40 g green plantain, finely grated
- 7 g coconut oil
- 15 g onion, finely diced
- 5 g fresh thyme and allspice
Method
- 01Heat the coconut oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
- 02Add the diced goat meat, searing until deeply browned and fragrant, about 4-5 minutes.
- 03Stir in the onion and aromatics (thyme and allspice), sautéing until the onion is translucent and soft.
- 04Add the sliced okra and the grated green plantain.
- 05The plantain will act as a natural thickener as it cooks down with the moisture from the okra.
- 06Stir constantly for 6-8 minutes until the okra is tender and slightly caramelized, and the plantain has softened into a savory glaze.
- 07Taste and adjust with a pinch of salt if needed.
- 08Serve warm in a small bowl, garnished with an extra sprig of fresh thyme.
Cook it with the whole plan around it
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