Cut the goat meat into bite-sized chunks and rinse thoroughly. Transfer the meat to a pot, then add salt, seasoning powder, half of the sliced onion, and enough water to cover. Stir well to combine.

Cook over medium heat for 10–15 minutes, or until the meat becomes tender. Add more water as needed to prevent burning. Once cooked, add oil to the pot and stir-fry the goat meat for 5–7 minutes, or until golden brown. Alternatively, you can grill the meat for a smoky finish.

Coarsely blend 1 red bell pepper, the scotch bonnets, and half an onion. Slice the remaining ¼ onion, along with 1 red bell pepper and 1 green bell pepper, and set aside.

Add the blended pepper mixture to the pot, along with one Knorr chicken cube, salt to taste, ginger powder, and garlic powder. Cook for 3–5 minutes, allowing the peppers to soften and release their flavor.

Finally, add the sliced onions and peppers. Stir-fry for an additional 2 minutes. If the sauce becomes too dry, add a splash of water to loosen it.

Serve hot with rice, fried plantain, or your favorite side dish.