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Goat Water
Goat Water is a traditional Antiguan and Barbudan recipe for a classic stew of goat mat and vegetables in a spiced and herbed base thickened with cornflour. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Goat Water.
prep time
20 minutes
cook time
160 minutes
Total Time:
180 minutes
Serves:
6
Rating: 
Tags : Spice RecipesVegetable RecipesAntigua Recipes
On the Caribbean island of Antigua, you hear the word 'water' used to describe many a local dish—conch water, cockle (clam) water, goat water. But fear not: Watery broths these are not. Preparations vary, but chances are you’ll receive a very flavourful soup or even stew highlighting the featured ingredient. This is the Antiguan equivalent of Jamaican 'mannish water'.
Ingredients:
juice of 1 lemon
1kg goat meat, cut into 5cm chunks
1 tbsp vegetable oil
1 tbsp brown sugar or molasses
2 tsp cloves
2 tsp allspice
2 tsp ground mace
a few thyme sprigs, plus more to serve
1/2 bulb of garlic, cloves peeled and crushed
1 Scotch bonnet chilli, chopped
1 celery stick, chopped
1/2 green bell pepper, chopped into 1½cm chunks
1 red bell pepper, finely chopped
2 spring onions, finely chopped
1 onion, chopped
1 tsp gravy browning
1-2 bay leaves
1 tsp cornflour (cornstarch)
1 tbsp rum (optional)
bread, to serve
1-2 tsp plain flour or cornflour
Method:
Mix the lemon juice into a large bowl of water. Add the goat meat and rinse in the lemon water then drain in a colander. Pat the goat meat dry with kitchen paper and set aside.
Place a large saucepan or cast iron casserole (dutch oven) over medium-high heat. Once the oil is hot stir in the sugar and cook for a few minutes until melted, golden in colour and caramelised. Add the goat meat and cook, turning, until browned all over.
Pour in 1l water, the spices and thyme, then bring then ingredients back to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste.
Add to the goat meat along with the gravy browning and bay leaves. Bring to a boil, then reduce the heat to a simmer, cover and cook for about 120-150 minutes until the meat is very tender.
Whist together the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly - it will be the consistency of single cream.
Stir in the rum, then serve with more thyme scattered over and with bread on the side.
