- 1 onion
- 1 scotch bonnet
- 1 whole garlic clove
- ¼ lb goat meat
- 1 tbsp dry ground pepper (to desired spice level)
- 2 bay leaves
- 2 tbsp pepper soup mix
- ½ lb tilapia
- ½ lb snapper
- 1 pack Maggi Seasoning
- ¼ lb shrimp
Roughly chop onion into medium-size pieces.
Remove top stem from scotch bonnet.
Place in blender with ¼ cup of water and blend for 30-40 seconds.
With a small knife, remove all fat from the goat meat.
There should not be any visible white pieces on the cut of meat.
In a small pot on high heat, add meat, Maggi Seasoning and veggie mixture.
Bring to boil, then reduce to medium heat.
Cook until meat is tender, about 15 - 20 minutes.
It should easily shred apart, using only the cooking spoon.
Add goat meat & veggie mixture to a large pot.
Continue to cook on medium heat, adding snapper, tilapia, shrimp, and 1 cup of water.
Add pepper soup mix, dry ground pepper, bay leaves and garlic to the mixture in the pot.
Cover and continue to simmer on low heat for 25 - 30 minutes.
Serve while hot.