Holidays & Special Occasions
Anguilla Summer Festival Goat Stew
Ingredients
- - 1.5 kg (3.3 lb) goat meat, bone-in, cut into large chunks
- - 3 tbsp vegetable oil
- - 3 tbsp all-purpose flour
- - 2 large onions, chopped
- - 6 cloves garlic, minced
- - 3 sprigs fresh thyme
- - 4 whole cloves
- - 2 scotch bonnet peppers, whole and pierced
- - 1.8 litres (7 1/2 cups) water or beef stock
- - 3 tbsp tomato paste
- - 3 medium potatoes, peeled and cubed
- - 2 carrots, sliced
- - 3 tbsp dark rum
- - Salt and black pepper, to taste
Method
- Season the goat meat generously with salt and pepper; set aside for at least 30 minutes.
- Heat the oil in a large pot over medium-high heat and brown the goat meat in batches, about 5 minutes per batch. Set aside.
- Reduce heat to medium, add the flour to the remaining oil, and stir continuously for 3-4 minutes until deep golden-brown.
- Add the onions and garlic, cooking for 4 minutes until softened and fragrant.
- Return the browned goat meat to the pot with the thyme, cloves, both whole scotch bonnets, water or stock and tomato paste. Stir well.
- Bring to a boil, reduce to a low simmer, cover, and cook for 1 hour 45 minutes to 2 hours, stirring occasionally, until the meat is very tender.
- Add the potatoes and carrots and simmer uncovered for a further 30 minutes until the vegetables are tender and the stew has thickened.
- Stir in the dark rum, remove the scotch bonnets and thyme stems, adjust seasoning, and simmer for a final 5-10 minutes before serving hot to a crowd.
Introduction: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each July and August, marking the anniversary of emancipation.
Cultural Background: This richly spiced, extra-hearty goat stew is prepared in large batches for Anguilla’s Summer Festival, the island’s biggest annual celebration held each July and August, marking the anniversary of emancipation. Cooked communally in large pots, it is a dish of celebration, shared generously among families, friends and visitors during the festivities.
Tips: This recipe scales well for large festival gatherings; simply increase quantities proportionally and use a larger pot. Browning the flour to a deep, even colour is key to the dish’s traditional depth of flavour — do this patiently over medium heat.
Variations: Some festival cooks add a splash of Angostura bitters and a few dumplings (small flour and water balls) toward the end of cooking for extra texture. Mutton can be substituted where goat is scarce, using the same method.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months; this dish is well suited to make-ahead festival cooking.
Reheating: Reheat in a large covered pot over low-medium heat for 15-20 minutes, stirring occasionally, adding a little water if needed.
Nutrition: Calories: 430 kcal | Protein: 33 g | Carbohydrates: 20 g | Fat: 22 g | Fibre: 2.5 g | Sodium: 540 mg
FAQs:
Q: Why is this recipe larger than the everyday Goat Water recipe? A: It is scaled for celebratory, communal serving during Anguilla’s Summer Festival, when large batches are cooked to share among many guests. Q: Can I prepare this a day ahead of a celebration? A: Yes — the flavour deepens overnight; reheat gently before serving.
A: