Goat Stew (Montserrat Goat Water)

Goat water is the national dish of the island of Montserrat, a small Caribbean island with a population of less than 5000, all of whom clearly have strong constitutions and steel-lined digestive systems. Many of Montserrat’s inhabitants also have Irish ancestry, so there is a good chance that goat water is a descendant of Irish stew - just with a considerable Caribbean twist. Goat water is also referred to as kiddy stew, which is obviously in reference to the term for a baby goat but is also quite ironic in that you would never dare serve this volcanic concoction to a human kiddy. 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 usually cooked in a special pot/tin on 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. Goat water is rumored to give men extra, ahem, potency and vitality. Pluto Shervington dedicated a reggae classic to it.

Goat Water:
goat meat with bones, cut into 2" cubes (800 g)
1 cup all-purpose flour, unbleached
1 tsp. allspice
1 tsp. ground cumin
sea salt
black pepper, freshly cracked
cooking oil
4 cups water (1 L)
1 cup scallions or spring onions, sliced
4 cloves garlic, minced
4-5 scotch bonnets, finely chopped
1 cup celery, sliced
6 carrots, peeled and sliced into ½" rounds
1 Tbsp. whole cloves, crushed
2 Tbsp. rum (optional)
2 Tbsp. whiskey (optional)

Dumplings:
2 cups all-purpose flour, unbleached
1 tsp. allspice
1 tsp. ground cumin
1 cup water

Season the flour with salt, pepper, allspice and cumin and coat the goat meat with it.

Heat some cooking oil in a large pot and brown the meat. Add 4 cups of water and bring to a boil.

Reduce to medium heat add spring onions, garlic, scotch bonnets, celery and carrots. Cook for 30 minutes. Reduce the heat to a simmer and check for seasoning, add additional salt and pepper if necessary. Add whole cloves. Add rum and whiskey if desired. Simmer for an additional hour.

Just before the hour is up, make the dumplings by mixing the 2 cups of flour and the allspice and cumin with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.

Add the dumplings (trying to avoid them sticking together, although this will be difficult) and cook for an additional 30 minutes.

Serve with rice or bread (such as naan).

Makes 4 servings.