Goat Water Recipe
Introduction to Goat Water
Goat Water is a hearty stew, often considered the national dish of Montserrat, and is reminiscent of the flavors and aromas that have spanned generations of Caribbean culture. This dish combines expertly seasoned meat with a medley of Caribbean ingredients, creating a symphony of flavors. Goat Water is traditionally served at community gatherings, events, and festivals, marking it as a symbol of unity and celebration.
The rich history of goat as a staple meat in Caribbean cuisine speaks to the availability of the animal in the rocky terrains and lush pastures of the islands. It's a meat that's been slowly braised and seasoned, which pairs beautifully with the complex flavors found in this dish.
Ingredients
- 2 lbs goat meat, cut into cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 scallions, chopped
- 2 sprigs of thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp tomato paste
- 1 inch ginger, grated
- 1 cup bread crumbs
- 6 cups water
- 1 lime, juiced
- 1 tsp ground allspice
- 2 carrots, diced
- 2 potatoes, diced
- 1 hot pepper, whole but pricked
- Chopped coriander for garnish
Preparation
Begin by cleaning the goat meat with water and the juice of a lime to remove any residual odor and prepare it for seasoning. In a large mixing bowl, combine the cleaned goat meat with the lime juice, thyme, allspice, salt, and pepper. Allow the goat meat to marinate in these spices for at least an hour in the refrigerator, to ensure the flavors deeply penetrate the meat, making it tender and fragrant.
Cooking Process
Browning the Goat Meat
Using a large pot or Dutch oven, heat a small amount of oil over medium-high heat. Sear the marinated goat meat in batches to ensure all sides are browned. This step is crucial for building a rich flavor basis for the Goat Water. Once all batches are browned, remove the meat and set aside.
Sautéing the Vegetables
In the same pot, add the chopped onion, garlic, and scallions. Continue to sauté until the onions become translucent and aromatic. Stir in the grated ginger and tomato paste, cooking it for a few minutes until the paste begins to caramelize slightly.
Combining Ingredients
Return the browned goat meat to the pot and mix well. Add in the water and bring it to a simmer. Incorporate the bay leaves, diced carrots, potatoes, and a whole hot pepper. Cover the pot and reduce the heat to low, allowing the stew to simmer for approximately 2 to 3 hours, or until the meat is tender.
Monitor the cooking timing to ensure that it doesn't become too thick or dry. If necessary, add more water as it cooks.
Thickening the Stew
As the stew approaches completion, remove the whole hot pepper. To thicken the Goat Water, gradually stir in bread crumbs, adjusting the amount to reach your desired consistency.
How to Enjoy Goat Water
This comforting dish is best enjoyed hot, accompanied by a side of crusty bread or white rice to soak up the delicious broth. Garnish with freshly chopped coriander for an added burst of freshness. Whether you're celebrating with family or simply indulging in a taste of the Caribbean, Goat Water promises to provide warmth and culinary delight.