Antiguan Goat Water

Antiguan Goat Water: A Taste of the Caribbean

Antiguan Goat Water is a traditional Caribbean stew that's full of flavor and warmth. This recipe brings the essence of Antigua into your kitchen, with tender goat meat simmered to perfection with a blend of spices and herbs. It's an enduring dish that's perfect for a hearty meal.

Ingredients

🐐 1.25 lbs of Goat Meat from Super Value Supermarket
💧 3 cups Water
🌶️ 1 Green Bell Pepper diced
🧅 1 Red Onion diced
🧅 1 White Onion diced
🧄 4 cloves Garlic minced
🌿 3 Thyme Sprigs
🌱 2 Scallions sliced
🌿 6 Whole Cloves
🌶️ 1 Spoonful of Grace Jamaican Hot Jerk Seasoning
🌶️ 1 teaspoon GEL Superior Pure Ground Black Pepper
🌶️ 1 teaspoon American Spice Onion Powder
🌶️ 1 teaspoon American Spice Garlic Powder
🌶️ 1 teaspoon American Spice Sazón All Purpose Seasoning
🌶️ 1 tablespoon Badia All Purpose Seasoned Salt
🍂 A few drizzles of Browning
🌾 3 tablespoons All-Purpose Flour
🍵 2 tablespoons Cooking Oil any kind
🧂 1 tablespoon Salt

Instructions

1- Prepare Goat Meat:

• Clean the goat meat, removing excess fat.
• This prevents the dish from becoming too oily.

2- Initial Boil:

• Place the cleaned goat meat in a large aluminum pot with lightly salted water.
• Bring to a boil. Reduce heat to low, cover the pot with aluminum foil and a lid, and boil/steam for about 1.5 to 2 hours.
• The meat should be partially softened.

3- Prepare Aromatics:

• While the goat meat is cooking, dice bell pepper, onions, mince garlic, and slice scallions.
• Gather thyme and cloves.

4- Sauté Aromatics:

• Heat a small amount of cooking oil in another large pot.
• Add the chopped vegetables and herbs.
• Sauté until they are fragrant.

5- Add Jerk Seasoning:

• Mix in a spoonful of Grace Jamaican Hot Jerk Seasoning into the aromatic mixture.

6- Combine Meat and Seasonings:

• Transfer the partially cooked goat meat into the pot with the sautéed aromatics and jerk seasoning.

7- Season Meat:

• Sprinkle the goat meat with GEL Superior Pure Ground Black Pepper, American Spice Onion Powder, Garlic Powder, Sazón All Purpose Seasoning, and Badia All Purpose Seasoned Salt.
• Stir well to coat evenly.

8- Add Browning:

• Drizzle some browning over the mixture.
• Stir until the meat is richly colored.

9- Add Liquid:

• Pour reserved boiling water into the pot, cover, and bring to a boil.

10- Continue Stewing:
- Add more of the reserved water, reduce the heat to low, and allow the stew to simmer for about 20 minutes until the meat is tender.

11- Thicken the Stew:
- Combine the all-purpose flour with water to make a slurry.
- Strain it into the stew, stirring constantly to prevent lumps.

12- Final Simmer:
- Cover and simmer for another 15 minutes to achieve the desired thickness.

13- Taste and Serve:
- Adjust seasonings if necessary.
- Serve the Antiguan Goat Water hot in bowls, ideally with fresh bread.

Prep Time: 30 minutes
Cook Time: Approximately 3.5 hours
Total Time: 4 hours
Servings: 4-6
Equipment:

• 🥘 Large Aluminum Pot or Dutch Oven
• 🥄 Metal Spoon/Ladle
• 🔪 Knife
• 🪵 Wooden Spatula
• 🥄 Metal Tongs
• 🧊 Cutting Board (white plastic)
• 🖨️ Aluminum Foil
• 🥣 Pot Cover
• ☕ Metal Strainer (with wooden handle)
• 🥣 Glass Bowl (for mixing slurry)
• 🥣 White Serving Bowl

Cooking Tips

• To ensure tender meat, cover the pot with foil and a lid during the initial cooking process. This gently steams the meat.
• Straining the flour mixture helps prevent lumps in the stew.

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Antiguan Goat Water

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