Kittitian Goat Water

Name: Kittitian Goat Water
Yield: 8
Cuisine: Saint Kitts and Nevis
Ingredients: Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb); Vegetable oil — 2 tbsp; Browning (caramelised sugar sauce) — 2 tbsp; Onion, chopped — 1; Garlic, minced — 4 cloves; Thyme — 2 sprigs; Cloves — 2; Cinnamon stick — 1; Scotch bonnet pepper, whole — 1; All-purpose flour — 2 tbsp; Water — 1.5 L (6 cups); Potatoes, peeled and cubed — 2; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Goat meat, bone-in, cut into pieces — 1.2 kg (2.6 lb)
Vegetable oil — 2 tbsp
Browning (caramelised sugar sauce) — 2 tbsp
Onion, chopped — 1
Garlic, minced — 4 cloves
Thyme — 2 sprigs
Cloves — 2
Cinnamon stick — 1
Scotch bonnet pepper, whole — 1
All-purpose flour — 2 tbsp
Water — 1.5 L (6 cups)
Potatoes, peeled and cubed — 2
Salt and black pepper, — to taste

Method

Season the goat meat with salt, pepper and half the garlic; marinate for 30 minutes.
Heat oil in a large pot and brown the goat meat in batches; set aside.
In the same pot, sauté the onion and remaining garlic until softened.
Return the meat to the pot with the browning, thyme, cloves, cinnamon and scotch bonnet.
Sprinkle in the flour and stir to coat, cooking 1 minute.
Add the water, bring to a boil, then reduce heat and simmer covered for 1.5-2 hours until the meat is tender.
Add the potatoes in the last 25 minutes of cooking.
Remove the scotch bonnet, cinnamon stick and cloves before serving hot.

Introduction: A slow-simmered, richly spiced goat stew-soup, considered the unofficial national dish of Saint Kitts and Nevis.

Cultural Background: Goat Water traces its roots to Irish and British settlers who brought mutton stew traditions to the islands, later adapted with local goat meat and Caribbean spicing. It is closely associated with celebrations and is traditionally cooked in large batches for community events, often eaten with crusty bread.

Tips: Brown the meat well before simmering for the deepest flavour. Keep the scotch bonnet whole throughout cooking so the broth stays flavourful without becoming too fiery.

Variations: Add butter beans or dumplings in the last 15 minutes for a heartier version; some households add a splash of dark rum near the end for extra depth.

Storage: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Reheating: Reheat gently in a covered pot over low heat, adding a little water if the broth has thickened too much.

FAQs:

Q: What is 'browning' in this recipe?

A: It is a dark caramelised sugar sauce, available bottled in Caribbean grocers, used to deepen colour and flavour in stews.

Q: Can I use lamb instead of goat?

A: Yes, lamb is a reasonable substitute with a similar cooking time and result.