Goat Water (Goat water)
Overview
Goat water is a rich goat stew from the Caribbean island of Montserrat. Pieces of goat on the bone are browned and simmered slowly with onions, garlic, thyme, cloves, marjoram, black pepper and a whole Scotch bonnet pepper, sometimes with a splash of rum. The broth is thickened with flour browned in oil, or with breadfruit, green papaya or dumplings cooked in the pot, so it becomes a thick, glossy, deep brown stew. Tomato or ketchup is added in some recipes. It is served in bowls with crusty bread rolls.
History
Goat water has been called the national dish of Montserrat and is also cooked on other Caribbean islands. It is popularly believed to have its roots in Irish stew, because many of the island's early European settlers were Irish, and Montserrat is known as the Emerald Isle of the Caribbean. It is eaten at festivals, weddings and especially around St Patrick's Day, which is a public holiday on the island.
Main ingredients
Goat meat, breadfruit or dumplings, onion, cloves, thyme, scotch bonnet. The soup is built on spiced goat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe
Method
- 1
Brown the goat in a large pot, then add the onions and garlic.
- 22 h
Add water to cover, the herbs, cloves and whole pepper, and simmer for 2 hours.
- 3
Whisk the browned flour and tomato paste with some broth and stir into the pot.
- 420 min
Simmer for 20 minutes more, until thick and glossy, and add the rum.
- 5
Season and serve with bread rolls.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
