Montserrat Goat Stew or Goat water, sometimes also referred to as a kiddy stew, is an essential stew of the national cuisine of the Caribbean Island of Montserrat. It is also referred to as the national dish and national stew of Montserrat.
It is prepared using onions, Herbs, Scallions/Spring Onions, Thyme, goat meat, ketchup, hot green pepper, Salt and pepper to taste, water, marjoram, ground mace, garlic, cloves, oil, and flour. It can be served with rice or crispy bread rolls.
This stew has been defined as spicy, tender, juicy and flavourful. It is a dish enjoyed in many Caribbean regions, so you’re sure to taste different variants of this dish when you’re on Caribbean Island.
- Preparation time- 30 mins
- Cooking time- 2.5 hours
- Total time- 3 hours
- Serving- 6 servings
Ingredients
- 1 kg goat meat diced into 5cm chunks
- 2 tsp cloves
- 2 tsp pimento
- 2 tsp ground mace
- 1 Scotch bonnet chilli, chopped
- 1 lemon, juiced
- 1 tbsp vegetable oil
- 1 tbsp brown sugar/molasses
- a few thyme sprigs plus more for garnishing
- 1-2 tsp plain flour or cornflour
- 1/2 garlic bulb, cloves peeled and crushed
- 1 celery stick, chopped
- 1-2 bay leaves
- 1 tsp cornflour
- 1/2 green pepper, chopped into 1½cm pieces
- 1 red pepper, finely chopped
- 2 spring onions, finely chopped
- 1 onion, chopped
- 1 tbsp rum (optional)
- 1 tsp gravy browning
- bread, as a side
Steps
1)Grab a large bowl of water and combine the lemon juice in it. Now rinse the goat meat in the water, then drain. Pat dry the meat with kitchen paper and set it aside.
2) Now take a casserole dish or a big saucepan and turn on the fire over medium-high heat, stir in the sugar and mix it till it gets caramelised and looks golden.
3) Add in the goat meat and cook until the meat is browned all over.
4) Add 1 litre of water in the pan along with the spices and thyme, and bring to a boil. Remember to skim off any foam/scum that surges to the surface.
5) Now blend the celery, garlic, onion, scotch bonnet and peppers in a food processor to make a thick paste. Add this paste to the pan along with the gravy browning and bay leaves.
6) Bring the mixture to a boil, then decrease the heat, cover with a lid and simmer for about two or two and a half hours until the meat becomes very tender.
7) In a bowl combine the cornflour with 50ml water, then add this mix to the pan. Cook the mixture in the pan for another 10 mins, this time uncovered, until the gravy has reduced slightly – to the consistency of single cream.
8) Mix in the rum(optional), then serve it with more thyme scattered over on the top and with bread on the side.
Also Read: 10 Easy To Make Recipes You Can Try At Home
