Ti-Bonbon Pwa Kabrit

Background and History

Ti-Bonbon Pwa Kabrit is a traditional dish hailing from the rich culinary heritage of Haiti. Often associated with special occasions and family gatherings, this dish highlights the vibrant flavors of Haitian cuisine, combining goat meat and a unique sauce made from pigeon peas. The term "Ti-Bonbon" can be translated to "little candy," but in this context, it refers to the delightful and comforting nature of the dish. The combination of spices and ingredients like garlic, thyme, and Scotch bonnet peppers layered with the tenderness of goat meat makes it an appealing meal for any food enthusiast interested in Caribbean flavors.

Ingredients

• Goat Meat - 2 pounds, trimmed and cubed
• Pigeon Peas - 1 cup, soaked overnight
• White Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Thyme - 1 tablespoon, fresh
• Scotch Bonnet Pepper - 1, minced
• Lime - 1, juiced
• Olive Oil - 2 tablespoons
• Coconut Milk - 1 cup
• Salt - to taste
• Black Pepper - to taste
• Rice - for serving

Preparation

Marinate the Goat Meat

Begin by marinating the goat meat with the lime juice, garlic, thyme, salt, and black pepper. Let it sit in the refrigerator for at least 2 hours, allowing the flavors to infuse the meat.

Cooking Process

1. In a large pot, heat the olive oil over medium-high heat. Add the marinated goat meat and cook until browned on all sides. Remove the meat from the pot and set it aside.
2. Add the onion and Scotch bonnet pepper to the pot, sautéing until the onion is translucent.
3. Return the browned goat meat to the pot, along with the soaked pigeon peas. Stir to combine.
4. Add the coconut milk and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot.
5. Let the dish simmer for approximately 1.5 to 2 hours, or until the goat meat is tender and the pigeon peas are cooked through. Use a cooking timer to track the cooking time accurately.
6. Season with additional salt and black pepper as needed.

Serving Suggestions

Ti-Bonbon Pwa Kabrit is best served hot alongside a generous helping of steamed rice. The neutral flavor of the rice complements the spicy and rich flavors of the goat and pigeon peas. Consider adding a side of fried plantains or a simple salad to round out the meal.

This hearty and flavorful dish is perfect for sharing with friends and family, embodying the spirit of communal and joyous eating that is central to Haitian culture.