Goat water

Make our version of goat water, a stew made with goat meat that’s the national dish of Montserrat. It’s a direct reflection of the island’s African and Irish ancestries

  • Prep:30 mins
    Cook:2 hrs 30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 228
  • fat 6g
  • saturates 2g
  • carbs 7g
  • sugars 0g
  • fibre 1g
  • protein 35g
  • salt 0.47g


  • 1 lemon, juiced
  • 1kg goat meat, cut into 5cm chunks
  • 1 tbsp vegetable oil
  • 1 tbsp brown sugar or molasses
  • 2 tsp cloves
  • 2 tsp allspice
  • 2 tsp ground mace
  • few thyme sprigs
  • ½ garlic bulb, cloves peeled and crushed
  • 1 Scotch bonnet chilli, chopped
  • 1 celery stick, chopped
  • ½ green pepper, chopped into 1½cm chunks
  • 1 onion, chopped
  • 1 tsp gravy browning
  • 2-4 bay leaves
  • 1 tsp cornflour
  • 1 tbsp rum (optional)
  • bread, to serve


  1. Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.

  2. Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add the spices, thyme, garlic, chilli, celery, pepper, onion, gravy browning, bay and 1 litre water. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.

  3. Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly – it will be the consistency of single cream. Stir in the rum, then serve with bread on the side.

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