Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Goat meat; cut into 1-inch |
| \N \N | ; cubes with bone |
| \N \N | Lime juice from 2 limes |
| 1½ gallon | Water |
| 1 pack | Chicken noodle soup mix |
| 6 smalls | Green bananas; peeled and cut into |
| \N \N | ; 1-inch pieces |
| 4 \N | Chayote; cubed |
| 1 pounds | White yam; cubed |
| 6 \N | Potatoes; peeled and cubed |
| 6 \N | Carrots; cut into 1-inch |
| \N \N | ; pieces |
| 3 \N | Scallions minced; including the green |
| \N \N | ; parts |
| 2 \N | Cloves garlic; crushed (2 to 3) |
| 2 \N | Sprigs fresh thyme |
| 1 \N | Scotch Bonnet chile; or to taste |
| 6 \N | Allspice berries |
| \N \N | Salt to taste |
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.
Yield: 8 to 10 servings
Converted by MC_Buster.
Per serving: 869 Calories (kcal); 5g Total Fat; (4% calories from fat); 22g Protein; 204g Carbohydrate; 0mg Cholesterol; 395mg Sodium Food Exchanges: 10½ Grain(Starch); 0 Lean Meat; 9 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #ING219 Converted by MM_Buster v2.0n.