Saint Lucian Goat Water
A hearty and flavorful stew made with tender goat meat, aromatic vegetables, and a blend of spices, slow-cooked to perfection.
🧂 Ingredients
- 2 lbs, cut into 2-inch cubes Goat meat
- 0.25 cup (for washing meat) Vinegar
- 1 juiced (for washing meat) Lime
- 2 tbsp Vegetable oil
- 1 tbsp Brown sugar
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1 chopped Bell peppers (mixed colors)
- 2 chopped Tomatoes
- 2 sliced Carrots
- 2 peeled and cubed Potatoes
- 1 tsp, fresh leaves Thyme
- 1 tsp Allspice
- 1 tsp Paprika
- 0.5 tsp (optional) Cayenne pepper
- 1 whole (optional) Scotch bonnet pepper
- 4 cups Beef or vegetable broth
- 1 cup Water
- 2 tbsp Soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Gravy browning
- to taste Salt and black pepper
- 2 tbsp, chopped (for garnish) Fresh parsley or cilantro
- 1.5 cups (for dumplings, optional) Flour
- 0.5 cup (for dumplings) Water
- 0.25 tsp (for dumplings) Salt
👨🍳 Instructions
- 1
Wash the goat meat thoroughly in a mixture of vinegar and lime juice. Rinse well and pat dry.
- 2
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add brown sugar and cook until caramelized. Add the goat meat and brown on all sides.
- 3
Add the chopped onion, minced garlic, chopped bell peppers, and chopped tomatoes to the pot. Sauté until softened, about 5-7 minutes.
- 4
Stir in the sliced carrots, cubed potatoes, thyme, allspice, paprika, and cayenne pepper (if using). Add the whole scotch bonnet pepper if desired.
- 5
Pour in the beef or vegetable broth and water. Add the soy sauce, Worcestershire sauce, and gravy browning. Stir to combine, scraping up any browned bits from the bottom of the pot.
- 6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for at least 2 to 2.5 hours, or until the goat meat is very tender. Stir occasionally.
- 7
If making dumplings, combine flour, salt, and water to form a dough. Knead briefly, then shape into small balls. Add the dumplings to the stew during the last 20-30 minutes of cooking.
- 8
Season the goat water with salt and black pepper to taste. Remove the whole scotch bonnet pepper before serving.
- 9
Garnish with fresh chopped parsley or cilantro and serve hot, traditionally with bread or rice.
💡 Pro Tips
- ✓Goat meat can be tough, so slow cooking is essential for tenderness.
- ✓Washing the meat with lime and vinegar helps to tenderize it and remove any gamey odor.
- ✓Adjust the amount of cayenne and scotch bonnet pepper to control the spice level.
- ✓For a thicker stew, you can create a slurry with a tablespoon of flour and a little water and stir it in during the last 30 minutes of cooking.
🔄 Variations
- Some recipes include other root vegetables like yams or dasheen.
- A splash of rum can be added for extra depth of flavor.
- Some versions may use mutton instead of goat meat.