Jamaican Goat Soup

Ingredients

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves 2 teaspoons fresh thyme leaves
• 2 teaspoons ground allspice 2 teaspoons ground allspice
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 scallions, chopped 2 scallions, chopped
• 1 Scotch bonnet pepper, seeded and minced 1 Scotch bonnet pepper, seeded and minced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 large yam, peeled and diced 1 large yam, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cho-cho (chayote), peeled and diced 1 cho-cho (chayote), peeled and diced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, thyme leaves, allspice, black pepper, and salt. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the goat meat to the pot and brown it on all sides. This will help seal in the flavors.
3. 3.
   Stir in the chopped scallions and minced Scotch bonnet pepper. Cook for another 2 minutes to release their flavors.
4. 4.
   Pour in the beef or vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the goat meat is tender.
5. 5.
   Add the diced yam, sliced carrots, diced potatoes, and diced cho-cho to the pot. Simmer for an additional 20 minutes, or until the vegetables are cooked through.
6. 6.
   Stir in the coconut milk and let the soup simmer for another 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the pot from the heat and let it rest for a few minutes. Serve the Jamaican Goat Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Goat meat — For the best flavor and tenderness, marinate the goat meat in the spice mixture overnight before cooking.
• Scotch bonnet pepper — Adjust the amount of pepper according to your spice preference. Be cautious as Scotch bonnet peppers are very hot, so handle them with gloves and avoid touching your face or eyes.

Tips & Tricks

• If you prefer a thicker soup, you can mash some of the cooked vegetables with a fork or blend a small portion of the soup before adding the coconut milk.
• For an extra burst of flavor, squeeze some fresh lime juice over the soup before serving.
• If you can't find cho-cho (chayote), you can substitute it with zucchini or summer squash.
• Serve the Jamaican Goat Soup with a side of traditional Jamaican hard dough bread for a complete meal.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Jamaican Goat Soup hot in individual bowls. Garnish each bowl with fresh parsley for a pop of color and added freshness. Accompany the soup with slices of hard dough bread for dipping and savoring the flavorful broth.

Presentation advice

Present the Jamaican Goat Soup in rustic bowls, allowing the vibrant colors of the vegetables to shine through. Sprinkle some fresh parsley on top for an elegant touch. Serve the soup alongside a basket of warm hard dough bread to complete the presentation.