Smoke crème fraîche until melted and light brown on surface, about 5 minutes.

With a mortar and pestle, grind Guinea pepper mixture to a coarse powder.Add 1 cup of the onion and 1 teaspoon of the fresh ginger; grind and smash into smooth juicy paste.

Set spice paste aside..Process red bell peppers, plum tomatoes, Scotch bonnet chile, 1 cup of the onions, 1 teaspoon of the fresh ginger, and remaining 1 teaspoon salt in a blender until smooth, about 45 seconds; set aside.. Heat 2 tablespoons of the peanut oil in a large, heavy-bottomed saucepan or medium Dutch oven over medium.Add goat and sear, turning occasionally, until lightly browned on all sides, about 12 minutes.

While goat cooks, stir together garlic, brown sugar, paprika, corn flour, and turmeric in a small bowl.Add garlic mixture to goat, and stir to coat goat in garlic mixture.

Add water, using a wooden spoon to scrape up any browned bits.

Cover and steam over low until meat juices run clear, about 20 minutes.So maybe, someday, the chiles would burn down those divisions, and spice would become the national state of mind.. E pluribus capsicum!8 1-course servings.

3 pounds fava bean pods, shelled.1 tablespoon extra-virgin olive oil, plus more for serving.

2 thick slices of lean, meaty bacon, cut crosswise 1/2 inch thick.1 large carrot, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons.