Entree: Saint Kitts and Nevis – Goat Water

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–1.5 in (2.5–4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 scallions (spring onions), chopped
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet pepper, left whole (pierce for heat) or halved for more heat
- 4 sprigs fresh thyme
- 6 whole pimento (allspice) berries
- 1 tsp (5 g) dried black pepper
- 1 tsp (5 g) salt, plus more to taste
- 6 cups (1.4 L) water or low-sodium beef/vegetable stock
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 carrots, peeled and sliced
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce or a dash of West Indian browning (optional)
- For dumplings: 1 cup (120 g) all-purpose flour
- For dumplings: 1/4 tsp (1 g) salt
- For dumplings: ~1/4 cup (60 ml) water (adjust to form a soft dough)

Instructions

1. Pat the goat pieces dry, season with 1 tsp (5 g) salt and 1 tsp (5 g) black pepper. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the goat in batches until well-seared on all sides; remove and set aside.
2. Reduce heat to medium, add the chopped onion and scallions to the pot and sauté until softened, about 4–5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
3. Stir in 2 tbsp (30 g) tomato paste and cook 1–2 minutes to deepen flavor. Return the browned goat to the pot and add the Scotch bonnet pepper, thyme sprigs, pimento berries, bay leaf, Worcestershire sauce or browning (if using), and 6 cups (1.4 L) water or stock. Bring to a boil.
4. Skim any foam from the surface, reduce heat to low, cover partially, and simmer for 1.5–2 hours or until the goat is tender (longer if needed); check periodically and add more water if broth reduces too much.
5. About 30 minutes before the stew is done, add the potato cubes and carrot slices. Taste and adjust seasoning, adding more salt if necessary.
6. While the stew simmers, make dumplings: combine 1 cup (120 g) all-purpose flour and 1/4 tsp (1 g) salt in a bowl. Add about 1/4 cup (60 ml) water gradually and mix to form a soft but not sticky dough; add a little more water or flour as needed.
7. Pinch off small pieces of the dumpling dough (about 1 tbsp / 15 g each) and drop them into the gently simmering stew. Cover and cook for 10–15 minutes until dumplings are puffed and cooked through.
8. Remove the whole Scotch bonnet (if left whole) before serving unless you want additional heat; discard thyme stems and bay leaf. Serve Goat Water hot, with crusty bread, rice, or ground provisions.