Goat water, National Dish of Montserrat

Montserrat’s national dish, goat water, is a direct reflection of the island’s Irish and African heritages. A thick stew made with goat meat and served with crusty bread that’s what Montsettaraion love to eat. However, you might find it hard to cook this dish as it has to be a particular taste, flavor, and color. Locals prefer the stew not too thick or thin and just has to be right. For centuries, it’s been cooked in a pot on a wood fire, as its smoky textures enhance the flavors of the stew. This dish is a symbol of Montserrat’s culture and is usually served at weddings, christenings, parties, and funerals.

The best way to try this national cuisine is to take part in one of the island’s many festivals and celebrations when all locals get together to celebrate.

Goat water

Montserrat's national dish, goat water, is a direct reflection of the island's Irish and African heritages. A thick stew made with goat meat and served with crusty bread that's what Montsettaraion love to eat.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dinner, Lunch

Cuisine Caribbean, Montserrat

Servings 6 people

Calories 228 kcal

Ingredients

  

1 lemon, juiced

1 kg goat meat, cut into 5cm chunks

1 tbsp vegetable oil

1 tbsp brown sugar or molasses

2 tsp cloves

2 tsp pimento

2 tsp ground mace

a few thyme sprigs, plus more to serve

1/2 garlic bulb, cloves peeled and crushed

1 Scotch bonnet chilli, chopped

1 celery stick, chopped

1/2 green pepper, chopped into 1½cm chunks

1 red pepper, finely chopped

2 spring onions, finely chopped

1 onion, chopped

1 tsp gravy browning

1-2 bay leaves

1 tsp cornflour

1 tbsp rum

bread, to serve

1-2 tsp plain flour or cornflour

Instructions

 

Mix the lemon juice with the water in a big bowl. Drain after giving the goat meat a lemon water rinse. Use paper towels to gently pat the goat flesh dry. Place aside.

In a sizable pot or casserole dish set over medium-high heat, warm the oil. Stir in the sugar and cook, stirring occasionally, for a few minutes, until brown and caramelised.

Add the goat meat and cook, stirring occasionally, until evenly browned. Bring to a boil while removing any scum that rises to the surface, then add the thyme, spices, and 1 litre of water.

In the meantime, pulse the celery, peppers, onions, peppers, scotch bonnet, garlic, and more in a food processor to produce a coarse paste. Add the bay leaves, browned, and gravy to the goat.

Bring to a boil, then lower the heat, cover the pan, and simmer the beef for approximately 2–2 12 hours, or until very soft.

Add the cornflour to the pan after combining it with 50ml of water. Continue to simmer the sauce uncovered for a further 10 minutes, or until it has slightly thickened and reached the consistency of single cream. Add the rum, stir, and then serve with bread and additional thyme on the side.

Keyword caribbeans cuisines, caribbnean food, Dinner, lunch time, Montserrat dinner, Montserrat’s national dish