OK, the name Goat Water may not grab you, but this is exceptionally good and well worth making. It’s a traditional Caribbean soupy stew with fabulous spicing that gives a truly tropical taste.
800g goat meat, diced (with bones or without)
3 cups flour, one for coating the goat and two for dumplings
Salt and pepper
1 cup spring onions, sliced
4-5 scotch bonnets, finely chopped
1 cup celery, sliced
6 carrots, peeled and sliced into about 1/2 inch rounds
1 tsp allspice
1 tsp ground cumin
1. Season some flour with salt and pepper and coat the goat meat with it. (You could possibly add the allspice and cumin to this mixture. The recipe doesn’t say what to do with it. Alternatively, you could use it for the dumplings, which is what we did.)
2. Heat some cooking oil in a large pot and brown the meat.
3. Add a litre of water and bring to a boil.
4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
5. Reduce the heat to a simmer and cook for an additional hour.
6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if you want) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.
7. Add the dumplings (trying to avoid them sticking together, although this will be difficult) and cook for an additional 30 minutes.
8. Serve with naan bread (or other essential carb of your choice).