Entree: Antigua and Barbuda – Central Culinary Region – Goat Water (Traditional Antiguan goat stew with dumplings simmered in a seasoned broth)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 15 min

Total 2 hrs 35 min

Ingredients

- 2 lb (900 g) goat shoulder or leg, cut into 1.5-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 3 scallions (green onions), sliced
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 whole pimento berry or 1/2 tsp (1 g) ground allspice
- 1 Scotch bonnet or habanero pepper, whole (leave intact for milder heat or split for more heat)
- 2 medium carrots, peeled and sliced (about 6 oz / 170 g)
- 2 medium potatoes, peeled and cubed (about 10 oz / 285 g)
- 6 cups (1.44 L) water or enough to cover the meat
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime or lemon juice
- For dumplings:
  - 1 cup (125 g) all-purpose flour
  - 1/4 tsp (1 g) salt
  - 3–4 tbsp (45–60 ml) water, plus more as needed

Instructions

1. Pat the goat pieces dry and season with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. In a large heavy pot, heat vegetable oil over medium-high heat and brown the goat in batches until well seared on all sides. Remove browned meat and set aside.
2. In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add garlic, scallions, and thyme and cook 1–2 minutes until aromatic.
3. Return the browned goat to the pot. Add pimento or allspice, whole Scotch bonnet (do not burst unless you want much more heat), carrots, potatoes, soy sauce, remaining salt and pepper, and enough water to just cover the meat (about 6 cups / 1.44 L).
4. Bring to a boil, then reduce heat to low and simmer partially covered for 1.5–2 hours, or until goat is tender and the broth has developed deep flavor. Skim any excess fat or foam during the first part of simmering.
5. While the stew simmers, make dumpling dough by mixing flour and salt in a bowl. Add 3–4 tbsp (45–60 ml) water and stir to form a stiff but pliable dough, adding water a tablespoon at a time if needed. Pinch off small pieces and roll or shape into 1-inch (2.5 cm) dumplings.
6. When the goat is tender, add dumplings directly to the simmering stew. Cover and simmer 12–15 minutes until dumplings are cooked through and puffed.
7. Finish with lime or lemon juice and adjust seasoning with more salt or pepper to taste. Remove and discard the whole Scotch bonnet before serving for mild heat, or split it beforehand if you prefer spicier stew.
8. Ladle Goat Water into bowls, ensuring each serving has meat, vegetables, and dumplings. Serve hot with crusty bread or rice if desired.