Lunch · Caribbean · 15 min
Caribbean Jerk-Spiced Goat and Callaloo Sauté with Steamed Green Plantains
- Calories
- 656
- Protein
- 47g
- Carbs
- 75g
- Fat
- 16g
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
Method
- 01In 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.
- 02Stir 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.
- 03While the meat braises, steam the plantain rounds until tender and golden.
- 04Add 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.
- 05Plating: Arrange the steamed plantains on one side of a shallow bowl. Spoon the rich, spicy goat and callaloo mixture alongside. Serve immediately while hot.
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