Recipe: Goat Water (Montserrat)

Goat Water (Montserrat)

Serves 6

Ingredients

Method

1 kg. Goat Meat, Cut into Chunks

Salt and Pepper to Taste

60 ml. Vegetable Oil

1 Onion, Chopped

2 Garlic Cloves, Minced

1 Scotch Bonnet Pepper, Finely Chopped

1 tsp. Ground Cloves

1 tsp. Ground Cinnamon

2 Bay Leaves

2 tsp. Fresh Thyme Leaves

2 tbsp. Flour

2 Tomatoes, Diced

1 l. Water Or Beef Stock

2 Green Bananas, Peeled and Chopped

2 Irish Potatoes, Peeled and Chopped

2 Carrots, Peeled and Chopped

2 Dumplings (Optional)

2 Green Onions, Chopped (For Garnish)

Season the goat meat with salt and pepper.

Heat the oil in a large pot over medium heat. Add the goat meat and brown on all sides.

Add the onion, garlic, Scotch bonnet pepper, ground cloves, ground cinnamon, bay leaves, and fresh thyme to the pot. Cook until the onion is softened.

Sprinkle the flour over the meat and vegetables, stirring well to coat.

Add the diced tomatoes and pour in the water or beef stock. Stir to combine.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the meat is tender.

Add the green bananas, Irish potatoes, carrots, and dumplings (if using) to the pot. Continue to simmer for another 30 minutes, or until the vegetables are cooked through.

Taste and adjust the seasoning as needed. Remove the bay leaves before serving.

Serve the Goat Water hot, garnished with chopped green onions.