Goat WaterGoat Stew with Dumplings

Name: Goat Water (Goat Stew with Dumplings)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6
Cuisine: Saint Kitts and Nevis
Ingredients: 800 g Goat Shoulder (cut into chunks); 30 ml Vegetable Oil; 150 g Onion (finely chopped); 10 g Garlic (crushed); 120 g Carrot (cut into thin strips); 100 g Celery (cut into thin strips); 5 g Fresh Thyme; 2 pcs Bay Leaf; 2 g Allspice; 2 g Black Pepper; 15 ml Browning Sauce; 1000 ml Meat Stock; 500 ml Water; 1 pcs Scotch Bonnet Chili (left whole); 8 g Salt; 15 ml Lime Juice; 120 g All-Purpose Flour; 2 g Salt; 150 ml Water

Goat is simmered with herbs, spices, vegetables, and small flour dumplings until tender. Goat water is strongly associated with the Leeward Islands, including Saint Kitts and Nevis, and recipes vary by household.

Prep

30m

Cook

2h 30m

Serves

Regional versions

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St. Kitts & Nevis
Montserrat

Estimated

Nutrition

Per serving

370kcal

Calories

44g

Protein

11g

Fat

24g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Goat Shoulder (cut into chunks)
30ml
Vegetable Oil
150g
Onion (finely chopped)
10g
Garlic (crushed)
120g
Carrot (cut into thin strips)
100g
Celery (cut into thin strips)
5g
Fresh Thyme
2pcs
Bay Leaf
2g
Allspice
2g
Black Pepper
15ml
Browning Sauce
1l
Meat Stock
500ml
Water
1pcs
Scotch Bonnet Chili (left whole)
8g
Salt
15ml
Lime Juice

Dumplings

120g
All-Purpose Flour
2g
Salt
150ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a heavy pot over medium-high heat. Add the goat shoulder and brown it well on all sides.
02
Add the browning sauce, then stir in the onion and cook until softened. Add the garlic, carrot, and celery, and cook briefly until fragrant.
03
Add the fresh thyme, bay leaves, allspice, black pepper, whole scotch bonnet chili, and salt. Pour in the meat stock and water, bring to a boil, then reduce to a gentle simmer.
04
Cover and simmer gently until the goat shoulder is very tender, stirring occasionally and adding no extra liquid unless the pot is drying out.
05
Mix the all-purpose flour with the salt in a bowl. Add the water and knead just until a soft dough forms.
06
Pinch off small pieces of dough and roll them lightly between your palms.
07
Drop the dumplings into the simmering stew and cook until they are firm and cooked through.
08
Stir the lime juice into the stew, remove the bay leaves and scotch bonnet chili, and serve hot.

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