Antiguan Goat Water

Name: Antiguan Goat Water
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 7
Cuisine: Antigua and Barbuda
Ingredients: Goat meat, bone-in, cut into chunks — 1 kg (2.2 lb); Vegetable oil — 2 tbsp (2 tbsp); Large onion, chopped — 1; Garlic, minced — 4 cloves; Fresh ginger, minced — 1 tbsp (1 tbsp); Celery, chopped — 2 stalks; Fresh thyme — 2 sprigs; Cinnamon stick — 1; Whole cloves — 3; Whole scotch bonnet pepper, left whole — 1; All-purpose flour — 2 tbsp (2 tbsp); Water or beef stock — 1.5 L (6 cups); Medium carrots, sliced — 2; Salt and black pepper, — to taste

The Quirky Foodster Team

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20 minutes (plus optional overnight marinating)

Prep

2 hours

Cook

Servings

Ingredients

Goat meat, bone-in, cut into chunks — 1 kg (2.2 lb)
Vegetable oil — 2 tbsp (2 tbsp)
Large onion, chopped — 1
Garlic, minced — 4 cloves
Fresh ginger, minced — 1 tbsp (1 tbsp)
Celery, chopped — 2 stalks
Fresh thyme — 2 sprigs
Cinnamon stick — 1
Whole cloves — 3
Whole scotch bonnet pepper, left whole — 1
All-purpose flour — 2 tbsp (2 tbsp)
Water or beef stock — 1.5 L (6 cups)
Medium carrots, sliced — 2
Salt and black pepper, — to taste

Method

Season the goat meat with salt, pepper, half the garlic and half the thyme. Set aside for at least 30 minutes, or overnight in the refrigerator for best flavour.
Heat oil in a large pot over medium-high heat. Brown the goat meat in batches, then set aside.
In the same pot, saute the onion, remaining garlic, ginger and celery for 4-5 minutes until softened.
Sprinkle in the flour and stir for 1 minute to form a light roux with the fat in the pot.
Return the goat meat to the pot. Add the remaining thyme, cinnamon stick, cloves, whole scotch bonnet and water or stock.
Bring to a boil, then reduce heat and simmer, covered, for 1.5-2 hours until the meat is very tender, skimming any foam occasionally.
Add the carrots in the final 20 minutes of cooking. Remove the scotch bonnet, cinnamon stick and cloves before serving. Adjust seasoning with salt and pepper.

Introduction: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings.

Cultural Background: Goat water is one of the Caribbean’s most iconic soup-stews, and in Antigua and Barbuda it is a hearty, deeply spiced dish often reserved for weekends, celebrations and gatherings. Rich with tender goat meat falling off the bone, warming spices like cinnamon and clove, and a thickened, aromatic broth, the dish is believed to trace back to a similar stew brought by early settlers and adapted with African and local Caribbean seasoning traditions. It is filling enough to serve as a meal on its own, typically accompanied by bread or provisions to soak up the broth.

Tips: Browning the goat meat well before simmering builds a much deeper flavour in the final broth. For a thicker soup, mash a few of the cooked carrots back into the broth.

Variations: Some cooks add a splash of dark rum to the broth for extra depth. Dumplings (small flour dumplings) can be simmered in the soup for the last 15 minutes for a heartier meal.

Vegetarian/Vegan: No authentic vegetarian version exists, as goat meat is essential to the dish’s identity.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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

FAQs:

Q: Can goat meat be substituted?

A: Bone-in lamb or mutton makes a reasonable substitute, though the flavour and texture will differ slightly.

Q: Why brown the meat before simmering?

A: Browning develops deep, savoury flavour compounds that plain simmering alone cannot achieve.