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Anguillian Goat Water (Goat Stew)

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25 min
Prep
2 hr 10 min
Cook
6
Servings

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Ingredients

  • - 1 kg (2.2 lb) goat meat, bone-in, cut into chunks
  • - 2 tbsp vegetable oil
  • - 2 tbsp all-purpose flour (for browning/thickening)
  • - 1 large onion, chopped
  • - 4 cloves garlic, minced
  • - 2 sprigs fresh thyme
  • - 3 whole cloves
  • - 1 scotch bonnet pepper, whole and pierced
  • - 1.2 litres (5 cups) water or beef stock
  • - 2 tbsp tomato paste
  • - 2 medium potatoes, peeled and cubed
  • - 2 tbsp dark rum
  • - Salt and black pepper, to taste

Method

  1. Season the goat meat with salt and pepper and set aside for 20 minutes.
  2. Heat the oil in a large pot over medium-high heat. Brown the goat meat in batches, about 4 minutes per batch, then set aside.
  3. Reduce heat to medium, add the flour to the remaining oil in the pot, and stir continuously for 2-3 minutes until it turns a deep golden-brown (this forms the traditional thickening base).
  4. Add the onion and garlic, cooking for 3 minutes until softened.
  5. Return the goat meat to the pot along with the thyme, cloves, whole scotch bonnet, water or stock, and tomato paste. Stir well to combine with the browned flour.
  6. Bring to a boil, then reduce to a low simmer, cover, and cook for 1.5 hours, stirring occasionally, until the meat is tender.
  7. Add the potatoes and simmer uncovered for a further 25-30 minutes until the potatoes are cooked and the stew has thickened.
  8. Stir in the dark rum, remove the scotch bonnet and thyme stems, adjust seasoning, and simmer for a final 5 minutes before serving hot.

Introduction: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s famous Anguilla Summer Festival.

Cultural Background: Goat Water is one of Anguilla’s most iconic dishes, a thick, richly spiced goat stew often served at celebrations, church fundraisers and the island’s famous Anguilla Summer Festival. Despite the name, it is a substantial stew rather than a soup, thickened traditionally with a browned flour roux and deeply flavoured with island seasoning peppers, cloves and rum.

Tips: Browning the flour well is essential to the dish’s characteristic deep colour and flavour; do not rush this step or let it burn. Goat meat benefits from a long, slow simmer — check tenderness with a fork before adding the potatoes.

Variations: Mutton or beef shank can be substituted where goat is unavailable, with similar cooking times. Some Anguillian cooks add a splash of Angostura bitters at the end for extra depth.

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

Reheating: Reheat in a covered saucepan over low-medium heat for 10-12 minutes, stirring occasionally, adding a splash of water if too thick.

Nutrition: Calories: 410 kcal | Protein: 34 g | Carbohydrates: 18 g | Fat: 20 g | Fibre: 2 g | Sodium: 520 mg

FAQs:

Q: Why is it called “Goat Water” if it’s a thick stew? A: The name is traditional and historic; the dish has always been a thick, hearty stew rather than a thin broth, despite the name. Q: Can I make this without alcohol? A: Yes, simply omit the rum; the stew remains flavourful from the browned flour base and seasonings.
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