Entree: Virgin Islands, British – Goat Water (Hearty Caribbean goat stew with dumplings, simmered in a savory tomato broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Goat meat, bone-in, 1 lb 15 3/4 oz (900 g) gross; estimated 1 lb 5 1/8 oz (600 g) raw edible meat (bone-in yield assumption, about 67%), cut into 0.787 to 1.97 in (2–5 cm) chunks
Vegetable oil, 3 tbsp (45 ml) (about 1 7/16 oz (41 g))
Onion, 5 1/4 oz (150 g), chopped
Garlic, 5/16 oz (9 g), minced
Tomato paste, 1 1/16 oz (30 g)
Canned diced tomatoes, 14 1/8 oz (400 g)
Water, 4 cups (960 ml) (2 lb 1 7/8 oz (960 g))
Carrots, peeled, 4 5/8 oz (130 g), sliced
Potatoes, peeled, 10 5/8 oz (300 g), cubed
Kosher salt, 0.18 oz (5 g), plus unspecified additional salt to taste
Ground black pepper, 0.053 oz (1.5 g)
Dried thyme, 0.071 oz (2 g)
Bay leaves, 2 leaves (about 0.014 oz (0.4 g))
Scotch bonnet pepper, 1 whole (about 0.35 oz (10 g)), left whole
Worcestershire sauce, 2 tbsp (30 ml) (about 1 1/16 oz (30 g))
Ketchup, 1 tbsp (15 ml) (about 0.6 oz (17 g)), optional
All-purpose flour, 8 7/8 oz (250 g)
Baking powder, 0.42 oz (12 g)
Salt, 0.106 oz (3 g), for dumplings
Water, 3/4 cup (180 ml) (6 3/8 oz (180 g)), for dumpling dough

Show original ingredient measurements

Goat meat, bone-in, 900 g gross; estimated 600 g raw edible meat (bone-in yield assumption, about 67%), cut into 2–5 cm chunks
Vegetable oil, 45 ml (about 41 g)
Onion, 150 g, chopped
Garlic, 9 g, minced
Tomato paste, 30 g
Canned diced tomatoes, 400 g
Water, 960 ml (960 g)
Carrots, peeled, 130 g, sliced
Potatoes, peeled, 300 g, cubed
Kosher salt, 5 g, plus unspecified additional salt to taste
Ground black pepper, 1.5 g
Dried thyme, 2 g
Bay leaves, 2 leaves (about 0.4 g)
Scotch bonnet pepper, 1 whole (about 10 g), left whole
Worcestershire sauce, 30 ml (about 30 g)
Ketchup, 15 ml (about 17 g), optional
All-purpose flour, 250 g
Baking powder, 12 g
Salt, 3 g, for dumplings
Water, 180 ml (180 g), for dumpling dough

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the goat pieces dry. Season with 0.18 oz (5 g) salt and the black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the goat in batches, about 6–8 minutes per batch, then set it aside.
2. Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened. Add the garlic and tomato paste; cook for 1–2 minutes, stirring.
3. Return the goat to the pot. Add the canned tomatoes, water, Worcestershire sauce, optional ketchup, dried thyme, bay leaves, and whole scotch bonnet pepper. Bring to a boil, then reduce to a gentle simmer.
4. Cover and simmer for 1½–2 hours, until the goat is nearly tender. Skim foam from the surface as needed.
5. While the stew simmers, combine the flour, baking powder, and dumpling salt in a bowl. Gradually stir in the dumpling water to make a soft, slightly sticky dough.
6. Add the carrots and potatoes when the goat is nearly tender. Simmer for 15–20 minutes.
7. Drop tablespoon-sized portions of dough onto the simmering stew, leaving space between them. Cover and cook for 12–15 minutes, until the dumplings are cooked through and the vegetables are tender.
8. Taste and adjust seasoning if desired. Remove and discard the scotch bonnet pepper and bay leaves.
9. Serve hot, dividing the goat, vegetables, and dumplings among 6 portions.

1. Pat the goat pieces dry. Season with 5 g salt and the black pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Brown the goat in batches, about 6–8 minutes per batch, then set it aside.
2. Reduce the heat to medium. Add the onion and cook for 4–5 minutes until softened. Add the garlic and tomato paste; cook for 1–2 minutes, stirring.
3. Return the goat to the pot. Add the canned tomatoes, water, Worcestershire sauce, optional ketchup, dried thyme, bay leaves, and whole scotch bonnet pepper. Bring to a boil, then reduce to a gentle simmer.
4. Cover and simmer for 1½–2 hours, until the goat is nearly tender. Skim foam from the surface as needed.
5. While the stew simmers, combine the flour, baking powder, and dumpling salt in a bowl. Gradually stir in the dumpling water to make a soft, slightly sticky dough.
6. Add the carrots and potatoes when the goat is nearly tender. Simmer for 15–20 minutes.
7. Drop tablespoon-sized portions of dough onto the simmering stew, leaving space between them. Cover and cook for 12–15 minutes, until the dumplings are cooked through and the vegetables are tender.
8. Taste and adjust seasoning if desired. Remove and discard the scotch bonnet pepper and bay leaves.
9. Serve hot, dividing the goat, vegetables, and dumplings among 6 portions.