Goat Water
A thin, brothy goat stew genuinely shared across the Eastern Caribbean rather than exclusive to one island: it traces to 1632, when the British governor of St. Kitts expelled Irish settlers who relocated to Montserrat in such numbers that by 1678 roughly 70% of the island's population was Irish-descended, giving it the nickname 'Emerald Isle of the Caribbean.' They brought Irish stew, reshaped by enslaved Africans on Montserrat with Scotch bonnet and local ingredients — it's the national dish of St. Kitts and Nevis today, and still deeply associated with Montserrat, which celebrates St. Patrick's Day as a blended Irish-African heritage holiday. A browned-flour roux thickens the broth, and whole cloves and a whole Scotch bonnet are the traditional aromatics.
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1.2 kg bone-in goat meat, cubed
- 1 onion, chopped
- 4 cloves garlic
- 6 whole cloves
- Fresh thyme
- 1 celery stalk, chopped
- 3 tbsp flour, browned
- 1 whole Scotch bonnet chile
- A splash of rum (optional)
- Bread, to serve
Steps
- Brown the goat meat, then sauté the onion, garlic, and celery.
- Make a roux by browning the flour in a dry pan or with a little oil.
- Add water or stock, the roux, cloves, thyme, and whole Scotch bonnet.
- Simmer 2.5-3 hours until the goat is tender and the broth is rich.
- Serve with crusty bread for dipping.