Clean the meat and cut it into larger pieces
Peel and wash the plantains and yams, then cut them into pieces about 5 cm long
Chop tomatoes, onions and spring onions
Heat oil in a pot, add onions and salt and sauté
Add the goat meat and sauté briefly
Add the garlic-ginger paste, pepper, Rondelles, lovage, Herbes de Provence and paprika powder, stir well and roast for about 5 minutes
Then add the basil leaves, thyme, rosemary and the tomatoes, mix well and sauté for about 2 minutes, stirring occasionally
Add the plantains and cook for about 5 minutes.
Then add the yams, the Scotch Bonnet chili, half of the magic sauce, cover with water and cook covered for about 25 minutes.
Then (optionally) remove the Scotch Bonnet and cook for another 20 minutes.
Then add the spring onion and the rest of the Magic Sauce, simmer for about another 5 minutes, season to taste and it's ready!