It has long been my ambition to make this, and make it as tasty as I've tasted. My husband's boss is Jamaican and hers is absolutely divine. I'm aware that the recipe differs across Caribbean islands, and I'm certainly not trying to compete, just to be able to pull together a version I can throw in the slow cooker, and look forward to coming home to,
This one has come together beautifully. I did it without the Scotch Bonnet (I had one, I chickened out). It still had a great heat and taste, but will try it with next time and update.
I also used goat meat from our local butcher, which came some on the bone and some off. I chose to use the meat off the bone. Again, this is personal preference, but will do some on the bone as well to taste test it. In the meantime however, this will be my go to.