Entree: Virgin Islands, British – Goat Water (Hearty Caribbean goat stew with dumplings, simmered in a savory tomato broth)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–2 inch (2–5 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped (150 g)
- 3 cloves garlic, minced (9 g)
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 4 cups (960 ml) water or beef stock
- 2 medium carrots, peeled and sliced (1 cup / 130 g)
- 2 medium potatoes, peeled and cubed (2 cups / 300 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) ground black pepper
- 2 tsp (2 g) dried thyme or 3 sprigs fresh thyme
- 2 bay leaves
- 1 whole scotch bonnet pepper, left whole (for heat without biting into it)
- 2 tbsp (30 ml) Worcestershire sauce or soy sauce
- 1 tbsp (15 ml) ketchup (optional, for slight sweetness)
- 2 cups (250 g) all-purpose flour (for dumplings)
- 1 tbsp (12 g) baking powder
- 1/2 tsp (3 g) salt (for dumplings)
- 3/4 cup (180 ml) water (for dumpling dough)

Instructions

1. Pat the goat pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper. Heat 3 tbsp (45 ml) oil in a large heavy pot over medium-high heat and brown the goat in batches until well caramelized, about 6–8 minutes per batch. Remove browned pieces and set aside.
2. Reduce heat to medium, add chopped onion and sauté 4–5 minutes until soft. Add minced garlic and tomato paste and cook 1–2 minutes, stirring to combine.
3. Return the browned goat to the pot. Add canned diced tomatoes, 4 cups (960 ml) water or stock, Worcestershire sauce, ketchup if using, thyme, bay leaves, and the whole scotch bonnet pepper. Bring to a boil, then reduce to a gentle simmer.
4. Cover and simmer for 1 1/2 to 2 hours, or until goat is nearly tender. Skim any foam from the surface occasionally.
5. While the stew simmers, make the dumpling dough: in a bowl combine 2 cups (250 g) flour, 1 tbsp (12 g) baking powder, and 1/2 tsp (3 g) salt. Gradually add 3/4 cup (180 ml) water and stir to form a soft, slightly sticky dough.
6. When the goat is almost tender, add the carrots and potatoes to the pot and continue simmering 15–20 minutes.
7. Drop spoonfuls of the dumpling dough (about tablespoon-sized) onto the simmering stew surface, spacing to allow them to expand. Cover and cook 12–15 minutes more until dumplings are cooked through and vegetables are tender.
8. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the scotch bonnet pepper and bay leaves before serving.
9. Serve hot in bowls, making sure each portion has tender goat, vegetables, and several dumplings.