Goat Water
Montserrat’s signature goat water is a deeply seasoned goat stew, commonly thickened lightly and flavored with herbs and warm spices. Recipes vary among cooks.
Prep
25m
Cook
2h
Serves
4
Regional versions
Compare how this dish changes by country.
- St. Kitts & Nevis
- Montserrat
Estimated
Nutrition
Calories
Protein
Fat
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
- 0.9kgGoat Shoulder (cut into chunks)
- 350gPotato (peeled and cut into chunks)
- 150gCarrot (sliced)
- 200gOnion (finely chopped)
- 15gGarlic (crushed)
- 25gTomato Paste
- 10mlBrowning Sauce
- 6gFresh Thyme (whole)
- 2pcsBay Leaf (whole)
- 2gAllspice
- 4pcsClove (whole)
- 3gBlack Pepper
- 10gSalt
- 25mlVegetable Oil
- 20gAll-Purpose Flour
- 1.2lWater
Serving
- 10mlHot Sauce
- 1pcsBaguette Bread (sliced)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until softened and lightly golden.
- 02
Stir in the garlic and cook briefly, then add the goat shoulder and brown it well on several sides.
- 03
Mix in the tomato paste and browning sauce so the meat is evenly coated, then add the water, fresh thyme, bay leaves, allspice, cloves, black pepper, and salt.
- 04
Bring the stew to a gentle simmer at about 95°C (203°F), cover, and cook until the goat is almost tender.
- 05
Add the potato and carrot, then continue simmering until the vegetables are soft and the meat is fully tender.
- 06
Sprinkle the all-purpose flour over the stew and stir well so the broth thickens slightly without lumps. Simmer a few minutes more.
- 07
Ladle the stew into bowls and serve with the baguette bread and hot sauce at the table.
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