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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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Ingredients:
2 pounds goat head, organs and feet (2 pounds lamb meat may be substituted) |
1 1/2 gallons water |
5 green bananas, sliced |
1 pound yams, diced |
1 1/2 christophenes (also called chayotes), seeds and skin removed, chopped |
1/2 pound taro root, diced |
1/2 pound carrots, diced |
1/2 pound turnips, diced |
1 1/2 bunches scallions, chopped |
2 scotch bonnets or habaneros, chopped |
3 sprigs fresh thyme, chopped |
salt |
Directions:
1. Chop the meat into small pieces, rinse and place into a large stockpot. Add the water and bring to a boil. Reduce the heat and simmer 3 hours, until the meat is tender.
2. Add the remaining ingredients and cook until the vegetables are tender. Season with salt and serve.
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