Entree: Dominica – Northern Culinary Region – Goat Water (Traditional Dominican spicy goat stew simmered with root vegetables and dumplings)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 55 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) goat shoulder or leg, cut into 1–1.5 in pieces
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, chopped (about 10 oz / 285 g)
- 3 cloves garlic, minced (about 0.75 oz / 21 g)
- 3 stalks scallion, chopped (about 1.5 oz / 45 g)
- 1 scotch bonnet or habanero pepper, left whole (pierce once) or halved for more heat
- 4 sprigs fresh thyme
- 1 tsp (5 g) dried pimento (allspice) or 4 whole pimento berries
- 2 tbsp (30 g) tomato paste
- 6 cups (1.42 L) beef or goat stock or water
- 2 medium potatoes, peeled and diced (about 12 oz / 340 g)
- 2 medium carrots, sliced (about 8 oz / 225 g)
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (12 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish
- For dumplings:
  - 1 1/4 cup (160 g) all-purpose flour
  - 1/2 tsp (2 g) baking powder
  - 1/4 tsp (1.5 g) salt
  - 1/3 cup (80 ml) water, plus more to bring dough together

Instructions

1. Rinse the goat pieces and pat dry. In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the goat in batches until well seared, 4–6 minutes per side; transfer to a plate.
2. Add the chopped onions, scallions, and garlic to the pot and sauté until softened and translucent, about 5–7 minutes. Stir in the tomato paste and cook 1 minute.
3. Return the browned goat to the pot. Add the whole scotch bonnet pepper, thyme sprigs, pimento, stock (or water), salt, and black pepper. Bring to a boil, then reduce heat to a gentle simmer.
4. Partially cover and simmer until the goat is nearly tender, about 1.5–2 hours, skimming fat and foam as needed.
5. While the stew simmers, make the dumpling dough: whisk together flour, baking powder, and salt in a bowl. Add about 1/3 cup (80 ml) water and mix until a soft, slightly sticky dough forms; add a tablespoon more water if needed.
6. When the goat is nearly tender, add the potatoes and carrots and simmer 15 minutes. Drop small spoonfuls of dumpling dough into the simmering stew (they will expand). Cover and simmer an additional 15–20 minutes, until dumplings and vegetables are cooked through and goat is very tender.
7. Remove and discard the whole scotch bonnet if left whole (or finely chop if you used halves and want more heat). Stir in the lime juice and adjust seasoning with more salt or pepper as needed.
8. Garnish with chopped parsley or cilantro and serve hot in bowls, spooning dumplings and hearty broth with pieces of goat.