Entree: Saint Kitts and Nevis – Goat Water

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb 15 3/4 oz (900 g) bone-in goat meat, cut into 0.984 to 1.57 in (2.5–4 cm) pieces (estimated 1 lb 3 oz (540 g) raw edible meat, assuming 60% edible yield)
2 tbsp (30 ml) vegetable oil (about 1 oz (28 g))
1 large onion, chopped (about 7 oz (200 g) edible portion)
4 scallions, chopped (about 2 1/8 oz (60 g) edible portion)
4 garlic cloves, minced (about 0.42 oz (12 g))
1 1/16 oz (30 g) tomato paste
1 Scotch bonnet pepper, pierced and left whole (about 11/16 oz (20 g))
4 sprigs fresh thyme (about 0.14 oz (4 g))
6 whole allspice berries (about 0.035 oz (1 g)) (estimated edible portion: 0.035 oz (1 g))
0.18 oz (5 g) ground black pepper
0.18 oz (5 g) salt, plus additional salt to taste
5 7/8 cups (1.4 L) water
2 medium potatoes, peeled and cubed to 0.984 in (2.5 cm) (about 10 5/8 oz (300 g) edible portion)
2 carrots, peeled and sliced (about 4 1/4 oz (120 g) edible portion)
1 bay leaf (about 0.0071 oz (0.2 g))
1 tbsp (15 ml) Worcestershire sauce (about 0.6 oz (17 g); optional)
4 1/4 oz (120 g) all-purpose flour for dumplings
0.035 oz (1 g) salt for dumplings
4 tbsp (60 ml) water for dumplings, adjusted as needed (about 2 1/8 oz (60 g))

Show original ingredient measurements

900 g bone-in goat meat, cut into 2.5–4 cm pieces (estimated 540 g raw edible meat, assuming 60% edible yield)
30 ml vegetable oil (about 28 g)
1 large onion, chopped (about 200 g edible portion)
4 scallions, chopped (about 60 g edible portion)
4 garlic cloves, minced (about 12 g)
30 g tomato paste
1 Scotch bonnet pepper, pierced and left whole (about 20 g)
4 sprigs fresh thyme (about 4 g)
6 whole allspice berries (about 1 g) (estimated edible portion: 1 g)
5 g ground black pepper
5 g salt, plus additional salt to taste
1.4 L water
2 medium potatoes, peeled and cubed to 2.5 cm (about 300 g edible portion)
2 carrots, peeled and sliced (about 120 g edible portion)
1 bay leaf (about 0.2 g)
15 ml Worcestershire sauce (about 17 g; optional)
120 g all-purpose flour for dumplings
1 g salt for dumplings
60 ml water for dumplings, adjusted as needed (about 60 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the goat pieces dry. Season with 0.18 oz (5 g) salt and 0.18 oz (5 g) black pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the goat in batches on all sides. Remove and set aside.
2. Reduce the heat to medium. Add the onion and scallions and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste and cook for 1–2 minutes. Return the goat to the pot. Add the Scotch bonnet, thyme, allspice berries, bay leaf, Worcestershire sauce, and 5 7/8 cups (1.4 L) water. Bring to a boil.
4. Skim any foam, reduce the heat to low, cover partially, and simmer for 1½–2 hours or until the goat is tender. Check periodically and add water if needed to keep the broth from reducing too much.
5. About 30 minutes before the goat is tender, add the potatoes and carrots. Taste and add salt if desired.
6. While the stew simmers, combine the flour and 0.035 oz (1 g) salt in a bowl. Gradually mix in the 4 tbsp (60 ml) water to form a soft, non-sticky dough, adjusting the water as needed.
7. Pinch off small pieces of dough, about 0.53 oz (15 g) each, and drop them into the gently simmering stew. Cover and cook for 10–15 minutes, until the dumplings are cooked through.
8. Remove the Scotch bonnet, thyme stems, allspice berries, and bay leaf before serving. Serve hot.

1. Pat the goat pieces dry. Season with 5 g salt and 5 g black pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the goat in batches on all sides. Remove and set aside.
2. Reduce the heat to medium. Add the onion and scallions and cook for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
3. Stir in the tomato paste and cook for 1–2 minutes. Return the goat to the pot. Add the Scotch bonnet, thyme, allspice berries, bay leaf, Worcestershire sauce, and 1.4 L water. Bring to a boil.
4. Skim any foam, reduce the heat to low, cover partially, and simmer for 1½–2 hours or until the goat is tender. Check periodically and add water if needed to keep the broth from reducing too much.
5. About 30 minutes before the goat is tender, add the potatoes and carrots. Taste and add salt if desired.
6. While the stew simmers, combine the flour and 1 g salt in a bowl. Gradually mix in the 60 ml water to form a soft, non-sticky dough, adjusting the water as needed.
7. Pinch off small pieces of dough, about 15 g each, and drop them into the gently simmering stew. Cover and cook for 10–15 minutes, until the dumplings are cooked through.
8. Remove the Scotch bonnet, thyme stems, allspice berries, and bay leaf before serving. Serve hot.