Season goat meat with salt, pepper, and half of the minced garlic. Sear in olive oil until browned. Remove from pan.

Sauté chopped onion, remaining garlic, and scotch bonnet (if using) in the same pan until softened.

Return goat meat to the pan, add bay leaf and thyme. Add 200 ml water, bring to a simmer, then cover and cook for 60 minutes or until tender.

While goat cooks, peel plantains. Cut each in half lengthwise, then carefully scoop out some of the center to create a cavity.

Preheat oven to 180°C (350°F).

Once goat is tender, remove bay leaf and shred the meat slightly. Reduce any remaining liquid to a thick sauce consistency.

Stuff the plantain cavities with the prepared goat meat mixture.

In a small saucepan, combine tamarind paste and 50ml water. Simmer gently until it forms a smooth, pourable glaze.

Place stuffed plantains on a baking sheet, brush generously with the tamarind glaze.

Bake for 15-20 minutes, or until plantains are tender and glaze is caramelized. Serve immediately.