Montserratian Goat Water is a traditional Montserratian recipe (the national dish of Montserrat) for a classic stew of goat meat in s spiced onion base thickened with flour and coloured with browning. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserratian Goat Water.
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Goat water is the national dish of Montserrat, a delicious stew traditionally made from the meat of the male (ram) goat. It bears a semblance to Irish stew and can be served with a variety of accompaniments, such as bread, Johnny cakes, duckna and rice. This dish can be difficult to cook because it has to be a particular taste, flavour and colour. The stew cannot be too thick or too thin; it has to be just right. It is traditionally cooked in a special pot/tin over a wood fire, as the smoke from the wood enhances the taste of the stew. It is a communal dish usually served at weddings, christenings, parties and funerals. That said, it's also the typical Friday lunch staple.
Ingredients:
2 Quarters goat or sheep meat (mutton)
4 garlic cloves, minced
1 tbsp whole cloves, crushed
2 Onions, chopped
1 tbsp ground mace
1 tsp accent herbs
1 chible (this is a Welsh onion, substitute spring onions [you will need 3 spring onions for 1 chible])
1 tbsp fresh thyme, minced
1 hot green chilli, kept whole
Salt and freshly-ground black pepper to taste
90g Fresh marjoram
180g Flour
3-4 tbsp Browning (Caribbean browning sauce)
1 tbsp Rum (Optional)
Method:
Cut the meat into 5cm cubes, being sure to leave the bones in. Wash the meat in salt water and transfer to a large saucepan.
Cover with cold water, bring to boil, reduce to a simmer and cook, covered, for 5 minutes. Skim the surface to remove any excess fat then continue simmering, covered, until meat is slightly tender (about 40 minutes).
Add the remaining ingredients and cook for 30 minutes, topping-up the liquid with boiling water, as necessary.
When the meat is fully tender, combine the flour with enough water to make a smooth paste. Stir enough of this mixture into the stew to give the desired thickness then add in some some browning for colour (you want a rich brown).
Half cover the pot and let it continue to simmer until meat is fully done.
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