Entree: Antigua and Barbuda – Northern Culinary Region – Goat Water (Hearty Antiguan slow-simmered goat stew with herbs and simple dumplings)

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 25 min

Cook 2 hrs 5 min

Total 2 hrs 30 min

Ingredients

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

Goat meat, bone-in, 2 lb (907 g) (estimated 1 lb 4 3/4 oz (590 g) raw edible meat; approximate 65% edible yield, with bones retained in the stated gross amount), cut into 0.984 to 1 1/2 in (2.5–3.8 cm) pieces
Vegetable oil, 2 tbsp (30 ml) (about 1 oz (28 g))
Onion, 7 7/8 oz (225 g), chopped
Garlic, 5/16 oz (9 g), minced
Scallions, 3 oz (85 g), sliced
Scotch bonnet pepper, 1 pepper (estimated 0.35 oz (10 g)), whole or pierced
Worcestershire sauce, 1 tbsp (15 ml) (about 5/8 oz (18 g))
Tomato paste, 2 tbsp (30 ml) (about 1 3/16 oz (33 g))
Fresh thyme leaves, 0.35 oz (10 g)
Dried marjoram, 0.071 oz (2 g)
Kosher salt, 0.18 oz (5 g)
Black pepper, ground, 0.071 oz (2 g)
Potatoes, peeled, 12 oz (340 g), cubed
Beef stock, 4 cups (960 ml) (about 2 lb 1 7/8 oz (960 g)) (estimated edible portion: 2 lb 1 7/8 oz (960 g))
All-purpose flour, 4 3/8 oz (125 g)
Salt, 0.071 oz (2 g)
Water, 4 tbsp (60 ml) (about 2 1/8 oz (60 g)), for dumpling dough

Show original ingredient measurements

Goat meat, bone-in, 907 g (estimated 590 g raw edible meat; approximate 65% edible yield, with bones retained in the stated gross amount), cut into 2.5–3.8 cm pieces
Vegetable oil, 30 ml (about 28 g)
Onion, 225 g, chopped
Garlic, 9 g, minced
Scallions, 85 g, sliced
Scotch bonnet pepper, 1 pepper (estimated 10 g), whole or pierced
Worcestershire sauce, 15 ml (about 18 g)
Tomato paste, 30 ml (about 33 g)
Fresh thyme leaves, 10 g
Dried marjoram, 2 g
Kosher salt, 5 g
Black pepper, ground, 2 g
Potatoes, peeled, 340 g, cubed
Beef stock, 960 ml (about 960 g) (estimated edible portion: 960 g)
All-purpose flour, 125 g
Salt, 2 g
Water, 60 ml (about 60 g), for dumpling dough

Instructions

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

1. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the goat pieces in batches, seasoning with about half the salt and black pepper. Remove the meat and set aside.
2. Add the onion, scallions, and garlic to the pot. Cook for about 4 minutes, until softened. Stir in the tomato paste and Worcestershire sauce; cook for 1–2 minutes.
3. Return the goat to the pot. Add the thyme, marjoram, remaining salt and black pepper, Scotch bonnet, and beef stock. Bring to a boil, then reduce the heat, cover, and simmer gently for 1½–2 hours, until the meat is tender. Add a little water if needed to keep the meat covered.
4. Add the potatoes and simmer uncovered for 20–25 minutes, until tender. Remove the Scotch bonnet if desired and adjust seasoning.
5. Meanwhile, mix the flour and dumpling salt in a bowl. Add the water gradually and mix to form a soft, firm dough. Divide into small pieces of about 1 tablespoon (15 ml) each and roll into short ropes or balls.
6. Drop the dumplings into the simmering stew. Cover and cook for 8–10 minutes, until cooked through.
7. Serve hot in deep bowls, with meat, dumplings, potatoes, and broth in each portion.

1. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the goat pieces in batches, seasoning with about half the salt and black pepper. Remove the meat and set aside.
2. Add the onion, scallions, and garlic to the pot. Cook for about 4 minutes, until softened. Stir in the tomato paste and Worcestershire sauce; cook for 1–2 minutes.
3. Return the goat to the pot. Add the thyme, marjoram, remaining salt and black pepper, Scotch bonnet, and beef stock. Bring to a boil, then reduce the heat, cover, and simmer gently for 1½–2 hours, until the meat is tender. Add a little water if needed to keep the meat covered.
4. Add the potatoes and simmer uncovered for 20–25 minutes, until tender. Remove the Scotch bonnet if desired and adjust seasoning.
5. Meanwhile, mix the flour and dumpling salt in a bowl. Add the water gradually and mix to form a soft, firm dough. Divide into small pieces of about 1 tablespoon each and roll into short ropes or balls.
6. Drop the dumplings into the simmering stew. Cover and cook for 8–10 minutes, until cooked through.
7. Serve hot in deep bowls, with meat, dumplings, potatoes, and broth in each portion.