Goat water is the national dish of Montserrat, a delicious stew authentically made from the meat of the male (ram) goat. It bares semblance to the Irish stew and can be served with a variety of foods, such as bread, and rice. This dish can be difficult to cook because it has to be a particular taste, flavor and colour. The stew cannot be too thick or too thin. It has to be just right. It is usually cooked in a special pot/tin on wood fire, as the smoke from the wood enhances the taste of the stew. It is a communal dish usually served at weddings, christenings, parties and funerals.
2 Quarters goat or sheep meat
4 cloves garlic, minced
1 Tablespoon whole cloves, crushed
2 Onions, cut up
1 Tablespoon mace
1 Teaspoon Accent
Herbs and chible (local name for scallions and thyme)
1 ‘hot’ green pepper, whole
Salt and pepper to taste
3 oz. Fresh marjoram
1½ cups Flour
3-4 Tablespoon Browning
1 Tablespoon Rum (Optional)
Cut the meat in 2-inch cubes, being sure to leave the bones in.
Wash the meat in salt water and place in a large saucepan (large pot).
Cover with cold water, bring to boil, simmer cover for 5 minutes.
Skim and continue simmering covered until meat is slightly tender
Add remaining ingredients; add boiling water as necessary
When meat is tender, combine 1½ cups flour with enough water to make a smooth paste
Stir enough of this mixture into the stew to give desired thickness, add some browning for colour.
Half cover the pot and let it continue to simmer until meat is done.
Add some whiskey and rum if desired.
Serve in cups or bowls very hot.