Goat Water

Ingredients

1 kg (2.2 lbs) goat meat, cut into chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, minced
1 tablespoon ginger, minced
2 large tomatoes, chopped
1 bell pepper, chopped
2 carrots, sliced
1 large potato, peeled and cubed
1-2 Scotch bonnet peppers (or habanero), whole or chopped (adjust to taste)
1 teaspoon thyme
1 teaspoon allspice (pimento)
2 bay leaves
4 cups beef or chicken broth
1 cup water (or as needed)
1 tablespoon tomato paste
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Salt and black pepper to taste
Fresh parsley or cilantro for garnish

Instructions

Brown the Goat Meat

Heat the vegetable oil in a large pot over medium-high heat. Add the goat meat and brown on all sides. Remove the meat from the pot and set aside.

Sauté Aromatics

In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onions are translucent and fragrant.

Add Vegetables

Add the chopped tomatoes, bell pepper, carrots, and potato to the pot. Cook for a few minutes until the vegetables start to soften.

Add Seasonings

Return the browned goat meat to the pot. Stir in the Scotch bonnet peppers (whole or chopped), thyme, allspice, and bay leaves.

Simmer

Add the beef or chicken broth, water, tomato paste, soy sauce, and Worcestershire sauce. Stir to combine and bring to a boil.

Cook

Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the goat meat is tender and the flavors have melded together. Check occasionally and add more water if needed.

Season and Serve

Adjust salt and pepper to taste. Garnish with fresh parsley or cilantro before serving.