Goat Water | FoodieAtlas

Ingredients

2 lbs goat meat, cut into chunks
2 tablespoons lime juice
1 large onion, finely chopped
4 cloves garlic, minced
2 large tomatoes, chopped
2 stalks celery, chopped
2 large carrots, chopped
2 potatoes, peeled and chopped
1 green bell pepper, chopped
1 hot pepper (such as Scotch bonnet), finely chopped (optional)
1 teaspoon thyme
1 teaspoon allspice
1/2 teaspoon ground black pepper
Salt to taste
4 cups water
2 tablespoons vegetable oil
1/2 cup flour (for thickening)
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Goat Meat

Rinse the goat meat thoroughly under cold water. Toss the goat meat with lime juice and let it sit for about 10 minutes. Rinse again and pat dry with paper towels.

Brown the Meat

In a large pot, heat the vegetable oil over medium heat. Add the goat meat chunks and brown on all sides. Remove the meat from the pot and set aside.

Cook the Vegetables

In the same pot, add the finely chopped onion and minced garlic. Saut√© until the onion is soft and translucent.

Stir in the chopped tomatoes, celery, carrots, potatoes, green bell pepper, and hot pepper (if using). Cook for about 5 minutes, until the vegetables are slightly tender.

Add the Spices

Stir in the thyme, allspice, ground black pepper, and salt. Cook for another 2 minutes until the spices are fragrant.

Simmer the Stew

Return the browned goat meat to the pot. Pour in the water and bring to a boil. Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors are well combined.

Thicken the Stew

In a small bowl, mix the flour with a little water to make a smooth paste. Gradually stir the flour paste into the simmering stew to thicken it. Cook for another 10-15 minutes, stirring occasionally, until the stew reaches your desired consistency.

Serve

Garnish the goat water with freshly chopped parsley. Serve hot with rice, dumplings, or bread.