Breakfast · Caribbean · 10 min
Caribbean Jerk-Spiced Goat and Callaloo Sauté with Coconut Cream
- Calories
- 514
- Protein
- 34g
- Carbs
- 50g
- Fat
- 18g
Ingredients
- 53.9 g Game meat, goat, raw
- 1250 g Jamaican Callaloo, chopped
- 30 g COCONUT MILK UNSWEETENED
- 6.5 g Oil, coconut
- 51.5 g Onions, raw, diced
- 5g Garlic, raw, minced
- 5g JERK SEASONING
Method
- 01Heat half the coconut oil in a cast-iron skillet over medium-high heat. Add the diced goat meat and sear until deeply browned on all sides, about 4-5 minutes. Remove from the pan.
- 02In the same skillet, add the remaining coconut oil. Sauté the onions and garlic until fragrant and translucent, about 2 minutes.
- 03Stir in the jerk seasoning, blooming the spices until they become highly aromatic.
- 04Add the callaloo to the pan, tossing to coat in the aromatics. Cook for 3 minutes until just wilted.
- 05Return the goat to the pan and pour in the coconut milk. Lower the heat and simmer gently for 8-10 minutes, allowing the liquid to reduce into a rich, creamy sauce that clings to the meat and greens.
- 06Season with sea salt to taste. Serve hot in a shallow bowl, ensuring the creamy coconut reduction coats every bite of the tender goat and greens.
Cook it with the whole plan around it
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