Entree: Antigua and Barbuda – Northern Culinary Region – Goat Water (Hearty Antiguan slow-simmered goat stew with herbs and simple dumplings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 5 min

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) goat meat, bone-in, cut into 1–1.5 in pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (8 oz / 225 g), chopped
- 3 cloves (9 g) garlic, minced
- 3 scallions (green onions) (3 oz / 85 g), sliced
- 1 Scotch bonnet or habanero pepper, whole or pierced (use caution)
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato paste or ketchup
- 2 tsp (10 g) fresh thyme leaves or 4–5 sprigs
- 1 tsp (2 g) dried marjoram or oregano
- 1 tsp (5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 medium potatoes (12 oz / 340 g), peeled and cubed
- 4 cups (960 ml) beef or goat stock, or water with bouillon
- 1 cup (125 g) all-purpose flour for dumplings
- 1/2 tsp (2 g) salt for dumplings
- Water as needed to form dumpling dough (about 1/4 cup / 60 ml)

Instructions

1. Heat oil in a heavy pot over medium-high heat. Brown goat pieces in batches, seasoning lightly with half the salt and pepper; remove and set aside.
2. In the same pot, add onion, scallions and garlic and cook until softened, about 4 minutes. Stir in tomato paste or ketchup and Worcestershire sauce and cook 1–2 minutes.
3. Return goat to the pot, add thyme, marjoram, remaining salt and pepper, whole Scotch bonnet, and pour in stock to just cover the meat.
4. Bring to a boil, reduce heat to low, cover and simmer gently 1.5–2 hours until meat is tender (longer if meat is very tough), skimming foam as needed.
5. Add cubed potatoes and continue to simmer uncovered 20–25 minutes until potatoes are tender and flavors concentrate. Adjust seasoning, removing the Scotch bonnet if you used it whole for mild heat.
6. Meanwhile, make dumplings: stir flour and 1/2 tsp (2 g) salt in a bowl and add enough water to form a soft but firm dough. Pinch off small pieces about 1 tbsp each and roll into short ropes or balls.
7. Drop dumplings into simmering stew, cover and cook 8–10 minutes until dumplings are cooked through and puffed.
8. Serve hot in deep bowls so each portion has meat, dumplings and plenty of broth.