Goat water

Goat water
Goat water in Saint Kitts and Nevis
TypeStew
Place of originMontserrat
Region or stateCaribbean
Main ingredientsGoat meat
VariationsMeat

Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat. It has been described as a national dish, or national stew, of Montserrat but is also prepared in other Caribbean countries. As part of Montserrat's cultural heritage, the dish is popularly believed to have its origins in Irish cuisine, specifically in traditional Irish stew.

Origin

Regarded as "almost a national food, or drink, with the Montserratians," an early documented recipe for goat water was prominently featured in The Montserrat Cookbook, published in 1969 by Letchworth Press for the benefit of the Old People's Welfare Association. Its popularity over the decades has led to it being commonly described as Montserrat's national dish. The Montserrat Tourism Authority has stated that to be authentic, goat water must be made with meat from a male goat.

The popular consensus is that goat water was derived from Irish stew but with goat meat instead of lamb. John Messenger, professor of folklore, anthropology, and African studies at Indiana University, classified goat water as "an Irish stew made with goat meat" and stated that an identical recipe was taught to his wife by the wife of a Connemara farmer.

Goat water is also known and eaten in other Caribbean countries, including Dominica and most prominently in Saint Kitts and Nevis.

Preparation

Goat water is prepared with cubed goat (kid) meat and served with white rice and boiled dasheen leaves. It may also be served with crusty bread rolls. The goat meat is stewed without removing the bones; some recipes specifically call for goat neck bones. Other recipes include ingredients such as potatoes, breadfruit, green pawpaw (papaya), and dumplings in a tomato base. Optionally, goat water may include a splash of rum.

Goat water is served at many Montserratian celebrations including weddings, parties, and funerals. The Montserrat Tourism Authority recommends cooking it over a wood fire so the smoke enhances the stew's flavor.

See also

References

  1. 1 2 3 4 "Goat Water is Featured in Montserrat Cookbook". Reading Eagle. Associated Press. 27 August 1969. p. 29. Retrieved 13 November 2015.
  2. ↑ Fergus, H. (2011). Tongues On Fire: A History of the Pentecostal Movement of Montserrat. Pentecostal Assemblies of the West Indies. p. 58. ISBN 978-976-95223-3-6.
  3. ↑ Skinner, J. (2004). Before the volcano: reverberations of identity on Montserrat. Arawak. p. 143. ISBN 978-976-8189-21-9.
  4. 1 2 3 4 5 "Our National Dish". Montserrat Tourism Authority. 2020. Retrieved 9 May 2026.
  5. ↑ Morris, Bob (April 1995). "Montserrat". Islands: An International Magazine. p. 128. Retrieved 13 November 2015.
  6. ↑ Coogan, T.P. (2002). Wherever Green Is Worn: The Story of the Irish Diaspora. St. Martin's Press. p. 576. ISBN 978-1-4039-6014-6.
  7. ↑ Cools-Lartigue, Yolande (1992). The Art of Caribbean Cooking. KoolArt Publications. ISBN 978-0-9691581-0-3.
  8. ↑ Canty, Brian (24 October 2015). "Island life on Caribbean island of Nevis". Irish Examiner. Retrieved 9 May 2026.
  9. ↑ "Goat Water - Recipe - CaribbeanChoice". caribbeanchoice.com. Archived from the original on 17 November 2015. Retrieved 13 November 2015.
  10. 1 2 Morton, Brooke (May 2008). "Sweet St. Kitts: From sugar-cane capital to dream diving destination". Sport Diver. PADI Diving Society. p. 95.
  11. ↑ Ortiz, Elizabeth Lambert (1973). The Complete Book of Caribbean Cooking. Ballantine Books. p. 138. ISBN 0-345-33256-3.
  12. ↑ "Montserrat — Food and Restaurants". iExplore.com. Retrieved 13 November 2015.
  13. 1 2 Kladky, William P. (2022). "Saint Kitts and Nevis". In Morse, Kimberly J. (ed.). The Americas: An Encyclopedia of Culture and Society. Bloomsbury Publishing.