1/2 teaspoon kosher salt.

Cover and steam over low until meat juices run clear, about 20 minutes.(You should not hear water bubbling vigorously while steaming goat.)

Uncover pan and transfer the contents of the pot to a medium bowl.Wipe pan clean.. Heat remaining 1/2 cup oil in same pan over medium.Add cayenne pepper and remaining 1 cup onion and 1 teaspoon fresh ginger.

Cook, stirring occasionally, until onions are brown around the edges, about 6 minutes.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.Remove from heat, and let cool 15 minutes.

Scrape chile sauce into a large heatproof measuring cup.If needed, add water to equal 3 1/2 cups chile sauce; set aside..

Prepare the Morisqueta.Place rice in a large bowl, add water as needed to cover, and swirl rice with your hand.