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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Jerked goat and chayote squash served over rice cooked in coconut milk. There is no shortage of flavor in this dish. Ingredients:
3 lbs goat stew meat (cubed) |
1 cup onion (chopped) |
1 tablespoon garlic (crushed) |
2 tablespoons lemon juice |
2 tablespoons dried thyme |
2 tablespoons curry paste |
1 teaspoon white pepper |
1 teaspoon salt |
3 teaspoons scotch bonnet peppers (minced) |
3 tablespoons vegetable oil |
1 cup chayote (cubed) |
2 cups water |
2 cups white rice |
1 1/2 cups coconut milk |
Directions:
1. Trim meat and cut into bite size cubes.
2. In a bowl, combine meat with lemon juice, stir, then add onions, garlic thyme, curry paste, pepper, salt, and minced scotch bonnet (habenaro).
3. Cover and let stand in the refrigerator over night.
4. Heat oil in skillet and brown the meat.
5. Add water and simmer for one hour.
6. Add cubed squash and more water if needed and simmer till squash is tender.
7. Cook rice in rice cooker using coconut milk instead of water.
8. Serve stew over cooked rice.
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