Entree: Anguilla – Central Culinary Region – Goat Water (Hearty Anguillian goat stew simmered with vegetables and dumplings in a savory, spiced broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) goat shoulder, bone-in, cut into 1–1.5 in (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 scallions, chopped
- 2 tbsp (30 ml) tomato paste
- 1 Scotch bonnet pepper, whole (leave intact for heat control)
- 2 sprigs fresh thyme
- 4 whole pimento berries (allspice) or 1/2 tsp (1 g) ground allspice
- 2 tsp (10 g) kosher salt, or to taste
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) Caribbean browning sauce or regular browning (optional, for color)
- 1 beef bouillon cube (or 1 tsp/5 g beef base)
- 6 cups (1.4 L) beef or goat stock (or water plus stock cube)
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) cubes
- 2 medium carrots, sliced
- 1 tbsp (15 ml) fresh lime juice
- 1 cup (125 g) all-purpose flour (for dumplings)
- 1/2 tsp (3 g) salt (for dumplings)
- 1 tsp (4 g) baking powder (for dumplings)
- 3/4 cup (180 ml) water (for dumpling dough) plus more as needed
- 2 tbsp (30 ml) butter or oil (optional, to finish)

Instructions

1. Pat goat pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Heat oil in a large heavy pot over medium-high heat and brown goat in batches until well seared on all sides; transfer browned pieces to a plate.
2. Reduce heat to medium, add chopped onion, scallions, and garlic to the pot and sauté until softened, about 4–5 minutes. Stir in tomato paste and cook 1–2 minutes to deepen flavor.
3. Return goat to the pot. Add Scotch bonnet (whole), thyme, pimento berries, Worcestershire, browning sauce (if using), remaining salt and pepper, and bouillon cube. Pour in stock so meat is mostly submerged, scraping up any brown bits from the bottom. Bring to a boil.
4. Reduce to a gentle simmer, cover partially, and cook until goat is tender, 1½–2 hours. Skim fat or foam as needed. Check liquid occasionally and add a little water if stew becomes too reduced.
5. About 30 minutes before the end of cooking, add potatoes and carrots. Adjust seasoning with salt and lime juice.
6. While vegetables cook, prepare dumplings: in a bowl whisk together flour, 1/2 tsp (3 g) salt, and baking powder. Gradually add 3/4 cup (180 ml) water and stir to form a soft, slightly sticky dough. If too dry, add up to 1–2 tbsp (15–30 ml) more water.
7. Using floured hands, pinch off dumpling portions about 1 tbsp (15 g) each and drop them into the simmering stew. Cover and simmer 12–15 minutes more until dumplings are cooked through and fluffy.
8. Taste and adjust seasonings; skim out the Scotch bonnet if you prefer less heat before serving. Finish with 2 tbsp (30 ml) butter or oil stirred in for sheen if desired.
9. Serve hot in bowls with dumplings and a ladle of broth; accompany with crusty bread or rice.