If you want to be really decadent, get it smothered with red and green enchilada sauce and buried under a mountain of melted cheese.
Add allspice, black pepper, cloves, nutmeg, cinnamon, and ground ginger, and stir to coat onion mixture in spice mixture.Stir in ground Guinea pepper spice paste.
Return seared goat along with drippings to pan and cook, stirring constantly, for 3 to 4 minutes.Stir crayfish powder into goat mixture.Add processed bell pepper mixture, tomato sauce, and chicken stock.
Reduce heat to low, and simmer, stirring and scraping bottom of pan occasionally, until goat is tender, sauce thickens, and stew darkens in color, 45 minutes to 1 hour..Prepare the rice.
Place rice in a medium bowl, add water to cover, and swirl rice with your hand.
Repeat process until water is clear when swirled with rice.Spread the bread crumbs on a baking sheet and toast until lightly golden and crisp, about 5 minutes.
Transfer the bread crumbs to a medium bowl.. Increase the oven temperature to 500°.In a large nonstick skillet, cook the bacon, stirring occasionally, until golden and crisp, 5 to 6 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.