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Goat Water

Name: Goat Water
Total time: 150 min
Yield: Serves 6
Cuisine: Antigua and Barbuda
Ingredients: 800g (bone-in) Lamb; 2 Tomato; 2 tbsp Tomato paste; 1 Onion; 3 cloves Garlic; 4 Clove; A pinch Thyme; 1 Chili pepper; 3 tbsp All-purpose flour; 1 1/2 tsp Salt; A pinch Black Pepper; 1.5L Water; To taste Baguette

Soup

⏱ 150 min

👥 Serves 6

Difficulty ⭐

Goat stewed thick with tomato and spices — a festival stew of Antigua and the Eastern Caribbean.

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📖 The Story Behind This Dish

Goat water is a goat stew eaten on Eastern Caribbean islands such as Antigua and Montserrat: the meat is slowly stewed with tomato, onion, cloves, thyme, and chili and thickened with flour. Despite 'water' in its name, it's actually rich. It's a staple at festivals and gatherings. This version uses lamb.

🌆 Where it's eaten: At a Carnival stall in Antigua, steaming reddish-brown stew is ladled from a big pot into bowls and handed over with bread.

🥕 Ingredients (serves 6)

Lamb 800g (bone-in)
Tomato 2
Tomato paste 2 tbsp
Onion 1
Garlic 3 cloves
Clove 4
Thyme A pinch
Chili pepper 1
All-purpose flour 3 tbsp
Salt 1 1/2 tsp
Black Pepper A pinch
Water 1.5L
Baguette To taste

👩‍🍳 Instructions

Put the meat and water in a pot and simmer 1 hour, skimming.
Add the chopped tomato, tomato paste, onion, garlic, cloves, thyme, and chili and simmer 40 minutes.
Dissolve the flour in a little water and add to thicken.
Season with salt and pepper and simmer 10 minutes.
Serve with bread.

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