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
Steps:
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.
Add the remaining ingredients and cook until the vegetables are tender. Season with salt and serve.
2 pounds goat meat, cut into 1-inch cubes with bone
Lime juice from 2 limes
1 1/2 gallons water
1 packet chicken noodle soup mix
6 small green bananas, peeled and cut into 1-inch pieces
4 chayote, cubed
1 pound white yam, cubed
6 potatoes, peeled and cubed
6 carrots, cut into 1-inch pieces
3 scallions minced, including the green parts
2 or 3 cloves garlic, crushed
2 sprigs fresh thyme
1 Scotch Bonnet chile, or to taste
6 allspice berries
Salt to taste
Steps:
Wash the goat meat with the juice of the 2 limes and place it in a large stockpot with the water and soup mix. Bring to a boil over medium heat, then lower the heat and simmer for about 2 hours, or until the meat is tender. Add the remaining ingredients and cook for an additional 20 minutes, or until the vegetables are tender.;
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