Goat Water

Name: Goat Water
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 8 servings
Cuisine: Saint Kitts and Nevis
Ingredients: 3 lbs goat meat, bone-in, cubed; 2 tbsp browning sauce or dark soy sauce; 1 onion, chopped; 4 cloves garlic, minced; 2 scallions, chopped; thyme sprigs; 1 whole scotch bonnet pepper; 2 tbsp flour; 8 cups water; 2 potatoes, cubed; salt and black pepper, to taste

8 servings25 min prep150 min cookMedium Saint Kitts and Nevis

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The Story Behind It

The Tale of Goat Water

Goat water, a spiced goat stew considered a Kittitian national dish, is believed to have roots in British colonial-era Caribbean cooking, echoing older British mutton-stew traditions blended with African and Caribbean seasoning. It's traditionally served at celebrations and gatherings.

Ingredients

Scale:· 8 servings

3 lbs goat meat, bone-in, cubed
2 tbsp browning sauce or dark soy sauce
1 onion, chopped
4 cloves garlic, minced
2 scallions, chopped
thyme sprigs
1 whole scotch bonnet pepper
2 tbsp flour
8 cups water
2 potatoes, cubed
salt and black pepper, to taste

Instructions

1Marinate goat meat with garlic, thyme, and scallions for at least an hour, ideally overnight.
2Brown the meat in a large pot with a little oil and browning sauce until deeply colored.
3Add onion and cook until softened, then sprinkle in flour and stir to coat the meat, cooking a minute to remove the raw taste.
4Pour in water, add the whole scotch bonnet, and bring to a boil, skimming any foam.
5Reduce heat and simmer, covered, for about 2 hours until the goat meat is very tender.
6Add potatoes and simmer another 20-25 minutes until tender and the stew has thickened.
7Remove the scotch bonnet and season with salt and pepper.
8Serve hot in bowls with crusty bread or dumplings.

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