Goat Water

About This Recipe

Goat Water is a rich, warming stew that has been at the heart of Kittitian culture for centuries. Goat meat is slow-simmered with rum, hot pepper, and spices until fall-off-the-bone tender, then served with thick flour dumplings. It is the dish of choice at fetes, funerals, and Sunday mornings.

Ingredients

Serves 6

• 1 kggoat meat, bone-in, cut into pieces
• 1½ cupsall-purpose flour
• 2 tbsprum
• 1 wholescotch bonnet, whole
• 1 tbspketchup
• 1 tspallspice

Instructions

1. 1

   Brown the goat

   Season goat with allspice, salt, and pepper. Brown in batches in a large heavy pot over high heat.

2. 2

   Slow simmer

   Add enough water to cover, rum, scotch bonnet, and ketchup. Bring to a boil, then reduce to a low simmer. Cook 1½–2 hours until meat is very tender.

3. 3

   Make dumplings

   Mix flour, salt, and water to a firm dough. Roll into small ovals.

4. 4

   Add dumplings

   Drop dumplings into the stew 20 minutes before serving. Cook until they float and are cooked through.

5. 5

   Taste and serve

   Remove scotch bonnet, adjust seasoning, and ladle into deep bowls.

Variations

• •

  Add diced pumpkin to the stew for natural sweetness.

• •

  Use lamb as a substitute if goat is unavailable.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate up to 4 days — the flavour improves overnight. Freeze up to 2 months.

Frequently Asked Questions