Jamaican-Style Seasoned Goat and Okra Sauté

Slice the goat meat into small, bite-sized strips and toss with the jerk seasoning until well coated. Let it sit for 10 minutes to bloom the spices.

Heat the coconut oil in a non-stick skillet over medium-high heat. Add the seasoned goat and sear until browned and cooked through, about 5-6 minutes.

Add the finely diced onions and sliced okra to the pan. Sauté until the okra develops a vibrant green color and loses its raw edge but maintains a slight snap.

Finely dice the green plantain and add it to the pan; cook for another 3 minutes until tender and caramelized at the edges.

Deglaze the pan with the Scotch Bonnet ketchup, tossing everything until the sauce creates a light, spicy glaze that coats the goat and vegetables.

Serve immediately in a small bowl, garnished with a pinch of fresh thyme if available, for a punchy, authentic Caribbean snack.