Wash & cut up goat to desired pieces. Season with all ingredients up to the scotch bonnett pepper. Leave in a covered seasoning bowl or bag overnight or at least a couple hours.

Heat up your pressure cooker or a large deep pot on high heat. Add the oil. After about 1 minute when hot, add the goat to the pot , stirring a few minutes to brown slightly.

If using a pressure cooker, add about 2 cups of water, tighten your top lid, and timing from when the pressure cooker starts to hiss, cook for 20 minutes. Remove from heat, remove lid once cooled, and stir and check for tenderness. If needed, add a little more water and pressure an extra 15 minutes or more if needed from time hissing starts again. (you don't want to end up with too much water towards the end of cooking).

Check meat again, after cooled and can remove lid. If meat mostly tender, which can be checked easily with how a fork goes through it, pour it all into a big pot. continue simmering, add potatoes the last 15 minutes. Then add onions the last 5 minutes. Season to taste.

If cooking in a regular pot, add about 4 cups of water to cover meat and cook on high for 2-3 hours or more until meat mostly tender. you may need to continue adding water throughout cooking as it continues to evaporate. Close to when it's almost finished, you don't want to end up with too much water. Follow above instructions from when meat is added to a regular pot to finish off.