Your suggestions are condescending and unhelpful.".
Return seared goat along with drippings to pan and cook, stirring constantly, for 3 to 4 minutes.Stir crayfish powder into goat mixture.
Add processed bell pepper mixture, tomato sauce, and chicken stock.Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until goat is tender, sauce thickens, and stew darkens in color, 45 minutes to 1 hour..Prepare the rice.
Place rice in a medium bowl, add water to cover, and swirl rice with your hand.Repeat process until water is clear when swirled with rice.
Heat a large, heavy saucepan over medium.
Add coconut oil and yellow onion and cook, stirring occasionally, until onions are lightly browned around the edges, about 6 minutes..canned or frozen pigeon peas.
(drained and rinsed if canned, thawed if frozen).(13.5-ounce) can coconut milk.
Scotch Bonnet pepper.2. fresh bay leaves.