Goat Water: The Caribbean’s Cozy, Hearty Stew Made Easy

Ingredient Overview & Friendly Swaps

• Goat (300g):
  Stew cuts or bone-in chunks for flavor; substitute with lamb or beef if goat is unavailable.

• Onion (1 small, 50g):
  Yellow or white, diced.

• Potatoes (2 small, 100g):
  Any waxy or all-purpose potato, diced; provides body and heartiness.

• Oil (2 tbsp):
  For browning the meat and veggies; use vegetable, canola, or sunflower oil.

• Water (500ml):
  For simmering; swap half for beef broth for a richer flavor.

• Salt (1 tsp, or to taste):
  Essential for bringing all the flavors together.

• Thyme (1 tsp dried, or 1 tbsp fresh):
  This fragrant herb gives classic Caribbean flavor.

Optional Add-ins:

• Scotch bonnet or black pepper for a little heat

• Garlic or bay leaf for an extra layer of aroma

• Chopped carrots or celery if you want more veggies

• Squeeze of lime for serving

Nutrition Facts (Per Serving)

Recipe serves 2–3 generous portions.

• Calories: ~320 kcal

• Protein: 26g

• Fat: 12g

• Carbohydrates: 26g

• Fiber: 3g

• Sugar: 2g

• Sodium: 800mg (varies with added salt and broth)

• Iron: 22% Daily Value

Noteworthy:

• Naturally protein-rich and gluten-free.

• Leaner than beef stew, with all the depth of slow-cooked flavor.

• Perfect for chilly days, meal prep, or family gatherings.
  

Step-by-Step Instructions (Beginner-Friendly!)

1. Brown the Goat and Onion

1. Cut goat into stew-sized chunks if not already prepped. Pat dry.

2. In a large pot, heat 2 tbsp oil over medium-high.

3. Add goat and chopped onion (50g). Sauté for about 10 minutes, turning the meat to brown on all sides and soften the onion.

2. Simmer the Stew

1. Add 2 diced potatoes (100g total), 500ml water, 1 tsp salt, and 1 tsp thyme to the pot.

2. Stir to combine. Bring to a gentle boil.

3. Reduce heat to low and cover. Simmer for 40 minutes, stirring occasionally.
   The goat should become tender, and the potatoes will break down and thicken the stew slightly.

3. Taste and Serve

• Check seasoning—add more salt or thyme to taste.

• Ladle the hot goat water into bowls.

• Serve with slices of crusty bread, dumplings, or your favorite side for dipping and soaking up that rich broth.

Tips and Tricks for Perfect Goat Water

• Bone-In = More Flavor: If you can, use goat meat with bones for an even richer dish.

• Slow & Low: Goat is lean and benefits from slow, gentle simmering for maximum tenderness.

• Customize: Add carrots, bay leaf, or peas for more variety and texture.

• Next-Day Magic: Like all good stews, goat water is even tastier the day after! Make extra for leftovers.

• Remove Excess Fat: Skim off any fat that rises to the top for a lighter broth.

Creative Serving Ideas

• Bread Bowl: Serve inside a lightly toasted bread roll.

• With Dumplings: Add Caribbean “droppers” (soft dumplings) to the simmering water for an extra traditional touch.

• Tropical Spread: Pair with plantains, salad, or pickled onions for a full Caribbean meal.

• For a Party: Serve in mugs or cups as a cozy starter at gatherings.

Frequently Asked Questions (FAQ)

Q: Can Goat Water be made with other meats?
A: Yes! While authentic goat is traditional, you can use lamb, beef, or even chicken thighs. Adjust simmering time for tenderness.

Q: Is this recipe gluten-free?
A: Yes—just be sure to serve with gluten-free bread or sides if needed.

Q: What if I want it spicier?
A: Add Scotch bonnet pepper or black pepper to taste, but a little goes a long way!

Q: Can it be meal prepped or frozen?
A: Absolutely; it stores and reheats beautifully for up to 3 days in the fridge, or freeze portions for up to 2 months.

Q: How do I know goat is fully cooked?
A: The meat should be meltingly tender and break apart easily with a fork. Simmer longer if needed.