USVI Goat Water Stew

About This Recipe

Goat water is a hearty, slow-cooked goat stew found across the Eastern Caribbean and beloved in the USVI. Goat pieces are simmered for hours with allspice, hot pepper, and root vegetables until the broth becomes deeply flavourful and the meat falls from the bone.

Ingredients

Serves 6

• 1 kgbone-in goat pieces
• 1 tspground allspice
• 1scotch bonnet pepper(whole)
• 2green onions(chopped)
• 3 sprigsfresh thyme
• 2 litreswater

Instructions

1. 1

   Season goat

   Rub goat pieces with allspice, salt, and pepper. Let marinate 30 minutes if time allows.

2. 2

   Brown and add water

   Brown goat in batches in a large pot. Return all pieces, add water to cover, and bring to a boil.

3. 3

   Add aromatics

   Add scotch bonnet (whole), green onions, and thyme. Reduce heat, cover, and simmer 1½–2 hours until meat is very tender.

   Keep the scotch bonnet whole to add flavour without excessive heat.

4. 4

   Season and serve

   Remove scotch bonnet and thyme, adjust seasoning, and serve with johnny cake or bread.

Variations

• •

  Add root vegetables (cassava, sweet potato) in the last 30 minutes.

• •

  Finish with a squeeze of lime.

Storage

Refrigerate up to 3 days; flavour improves the next day.

Frequently Asked Questions