Entree: Antigua and Barbuda – National Cuisine – Goat Water (Hearty Antiguan goat stew simmered with Caribbean spices and dumplings)

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 pieces (neck or shoulder), trimmed and cut into serving pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves garlic, minced
- 2 stalks scallion (green onion), about 2 oz (60 g), sliced
- 1 scotch bonnet or habanero pepper, left whole for heat (pierce for more heat) or omitted for milder
- 2 carrots, about 8 oz (225 g), peeled and chopped
- 1 cup (240 ml) water or beef stock (in addition to main cooking liquid)
- 4 cups (960 ml) water or light broth
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) browning sauce (optional, for color)
- 1 tbsp (15 g) tomato paste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 cups (190 g) all-purpose flour (for dumplings)
- 1/2 tsp (3 g) salt (for dumplings)
- Water as needed to form dumpling dough (about 1/2 cup / 120 ml)
- 2 tbsp (30 ml) butter (optional, to finish)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the goat pieces with 1/2 tsp (2.5 g) salt and brown in batches until well-seared; remove and set aside.
2. Reduce heat to medium, add the chopped onion, scallion, and garlic; sauté until softened, about 5 minutes. Stir in the tomato paste and cook 1 minute.
3. Return the browned goat to the pot. Add the carrots, whole scotch bonnet pepper, thyme, browning sauce (if using), 4 cups (960 ml) water or broth, and remaining 1/2 tsp (2.5 g) salt and pepper. Bring to a boil.
4. Lower heat to a gentle simmer, cover partially, and simmer until goat is nearly tender, about 1 1/2 to 2 hours (time depends on cut and age of meat). Skim any excess fat and foam as needed.
5. Meanwhile, make the dumpling dough: in a bowl combine 1 1/2 cups (190 g) flour and 1/2 tsp (3 g) salt. Gradually add about 1/2 cup (120 ml) water, mixing to form a firm but pliable dough. Pinch off small pieces roughly the size of large marbles.
6. About 25–30 minutes before the stew is done, drop the dumplings into the simmering stew in batches so they cook through and puff slightly, about 15–20 minutes.
7. When the meat and dumplings are tender, remove the whole scotch bonnet if left whole, adjust seasoning, and stir in the butter if using for a richer finish.
8. Serve hot in bowls with dumplings and spooned broth; accompany with hot pepper sauce or traditional sides as desired.