Goat Water | FoodieAtlas

Ingredients

2 pounds goat meat (cut into chunks)
1 tablespoon vegetable oil
1 large onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1-2 Scotch bonnet peppers (whole, optional for heat)
2 large tomatoes (diced)
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon allspice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
4 cups beef or chicken broth
2 large potatoes (peeled and diced)
2 large carrots (peeled and sliced)
1 cup okra (sliced, optional)
1 bay leaf
Fresh parsley or cilantro (chopped, for garnish)

Instructions

Prepare the Goat Meat

Rinse the goat meat under cold water and pat dry with paper towels.

Brown the Meat

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

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion is soft and translucent, about 5 minutes.

Add Tomatoes and Spices

Stir in the diced tomatoes, tomato paste, dried thyme, allspice, cumin, paprika, black pepper, and salt. Cook for another 2-3 minutes until the tomatoes start to break down.

Combine and Cook

Return the browned goat meat to the pot. Add the beef or chicken broth and bay leaf. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Simmer

Let the stew simmer for about 1.5 to 2 hours, or until the goat meat is tender and cooked through. Stir occasionally and add more broth if necessary to maintain the desired consistency.

Add Vegetables

Add the diced potatoes, sliced carrots, and okra (if using). Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender.

Finish and Serve

Remove the pot from heat and discard the Scotch bonnet peppers (if used) and bay leaf. Garnish with chopped parsley or cilantro before serving.