📝 About This Recipe
Goat Water is the soul of Montserrat, a rich, clove-scented stew that reflects the island's unique blend of African and Irish heritage. This 'thin' stew is prized for its deep, savory broth, tender morsels of goat meat, and a complex aromatic profile featuring hints of rum and spices. Traditionally cooked in a large iron pot over a wood fire, it is a communal dish that represents celebration and island pride.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Goat meat (cut into 1-inch bite-sized pieces, bone-in preferred)
- 2 tablespoons Lime juice (for washing the meat)
- 1 tablespoon Salt (adjust to taste)
- 1 teaspoon Black pepper (freshly ground)
Aromatics and Base
- 2 large Onions (finely chopped)
- 4 cloves Garlic (minced)
- 4 stalks Scallions (chopped)
- 4 sprigs Thyme (fresh)
- 1 whole Scotch Bonnet pepper (kept whole to control heat)
- 6-8 pieces Whole cloves (essential for the signature flavor)
The Broth and Thickener
- 8-10 cups Water (hot)
- 1/2 cup All-purpose flour (browned in a dry pan for the roux)
- 2 tablespoons Tomato paste (for color and depth)
- 2 tablespoons Dark Rum (optional, for authentic finish)
- 1 teaspoon Browning sauce (optional, for a darker color)
👨🍳 Instructions
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1
Thoroughly wash the goat meat with water and lime juice. Pat dry and season generously with salt and black pepper.
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2
In a large, heavy-bottomed stockpot or Dutch oven over medium-high heat, sear the goat meat in batches until browned on all sides. This develops the foundational flavor of the stew.
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3
Add the chopped onions, minced garlic, and scallions to the pot with the meat. Sauté for 5 minutes until the onions are translucent and fragrant.
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4
Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelize and darken.
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5
Pour in 8 cups of hot water, ensuring the meat is fully submerged. Add the fresh thyme sprigs and the whole cloves.
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6
Carefully drop in the whole Scotch Bonnet pepper. Do not cut it; the goal is to infuse the aroma and a gentle warmth without making the stew overwhelmingly spicy.
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7
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer gently for 1.5 to 2 hours. The goal is for the goat meat to become fork-tender but not completely falling off the bone.
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9
While the stew simmers, place the flour in a small skillet over medium heat. Toast the flour, stirring constantly, until it turns a light nutty brown. Set aside to cool.
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10
Once the meat is tender, whisk the toasted flour with a cup of the hot broth to create a smooth slurry. Gradually stir this back into the pot to lightly thicken the 'water' into a thin gravy.
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11
Add the dark rum and browning sauce (if using). Taste the broth and adjust the seasoning with more salt or pepper if necessary.
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12
Simmer for an additional 15-20 minutes uncovered to allow the flavors to marry and the consistency to reach a silky state.
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13
Remove the whole Scotch Bonnet pepper and thyme stems before serving. Ladle into deep bowls, ensuring everyone gets several pieces of meat.
💡 Chef's Tips
Always use bone-in goat meat; the marrow adds a richness to the broth that boneless meat cannot replicate. Be careful not to burst the Scotch Bonnet pepper while stirring, or the stew will become extremely spicy. The 'toasted flour' is the secret to the authentic brown color and distinct toasted flavor of Montserrat Goat Water. If you can't find goat, mutton is the best substitute, though the flavor profile will be slightly gamier. Like many stews, Goat Water often tastes even better the next day after the spices have fully permeated the meat.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of crusty Caribbean hard dough bread for dipping. Accompany with a side of white rice or 'ground provisions' like boiled green bananas and yams. Pair with a cold ginger beer or a classic Caribbean rum punch to balance the savory spices. Top with a few extra fresh scallions for a pop of color and freshness. Provide a small dish of hot pepper sauce on the table for those who want extra heat.