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Montserrat Goat Water

This stew made from goat's meat and resembling the Irish stew, is the national dish of Montserrat. The authentic taste, flavour, colour and thickness of the stew is difficult to master, and takes great skill to get it just right. To master this dish, is one of the greatest accomplishments to a native Montserratian. Tradition says that the authentice taste and flavour are best achieved by cooking in a special pot or tin on a wood fire (certain types of wood are preferred), where the smoke from the wood enhances the flavour of the stew.


Find out more about this dish and the Caribbean island of Montserrat at www.visitmontserrat.com


Montserrat Goat Water



Ingredients


  • 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)


Instructions


  1. 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 5-10 minutes, then skim any froth off the top.

  2. Continue simmering covered until meat is slightly tender.

  3. Add remaining ingredients, and top up with boiling water as necessary.

  4. When meat is tender, combine 1½ cups flour with enough water to make a smooth paste.

  5. Stir enough of this mixture into the stew (add a little at a time) to give desired thickness, add some browning for colour.

  6. Half cover the pot and let it continue to simmer until meat is done. Add some whiskey and rum if desired.

  7. Serve in cups or bowls very hot, and enjoy!

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