In a bowl season the
Agouti (5 lb)
Green Caribbean Seasoning (2 Tbsp)
Salt (3/4 tsp)
Freshly Ground Black Pepper (1/4 tsp)
, then add the
Garlic (3 cloves)
Scotch Bonnet Pepper (1/2)
and mix. Let it marinate overnight.
Once your meat has marinated, heat up a pot and add the
Vegetable Oil (1 Tbsp)
Brown Sugar (1 1/2 Tbsp)
. Cook over high heat until the sugar turns an amber color but careful that it does not turn black.
Add in the seasoned meat and stir to get a nice color on the meat. Swish some water around the bowl used to marinate, then add that in as well. Place the lid and continue to cook on high for 25 minutes. Remove the lid for the last 5 minutes.
Pour in the
Coconut Milk (3 cups)
bring it up to a boil again then reduce to a simmer. Place the lid back on and braise for an hour and half.
Stir the mixture then put the lid back on and cook for another 30 minutes. After that, turn off the stove and add in the
Culantro Leaves (1 Tbsp)
. Serve with yams or any other roots and enjoy!