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Kittitian Goat Water (Spiced Goat Stew)

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Kittitian goat water, a rustic bowl of tender goat and root vegetables in a dark aromatic broth with thyme and scallions, soft natural light.
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Goat water is a celebrated dish of Saint Kitts and Nevis: goat is simmered slowly with aromatics, thyme, chile, and root vegetables until the broth is deeply savoury and the meat is tender.

Brown the goat in batches, build the broth with onion and herbs, and add the vegetables late enough that they remain distinct in the finished stew.

A long, gentle simmer is more important than a hard boil; it keeps the goat tender and leaves the broth clear and full of flavour.

Serving Suggestions

Serve hot with crusty bread, rice, or ground provisions and a sharp pepper sauce at the table.

A ladle lifting tender goat, potato, and carrot from a heavy pot of Kittitian goat water, with thyme, scallions, and bread nearby.

Recipe Notes

The stew tastes even better the next day and keeps refrigerated for up to 4 days. Skim excess fat after chilling if desired.

Kittitian goat water, a rustic bowl of tender goat and root vegetables in a dark aromatic broth with thyme and scallions, soft natural light.

Kittitian Goat Water (Spiced Goat Stew)

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A richly seasoned Saint Kitts and Nevis goat stew with root vegetables and thyme.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Kittitian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Goat stew
  • 3 lb bone-in goat stew meat cut into large pieces
  • 2 tbsp neutral oil
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 4 scallions scallions sliced
  • 2 tbsp fresh thyme leaves
  • 1 medium Scotch bonnet chile left whole or finely chopped
  • 1 tbsp tomato paste
  • 8 cups water
  • 2 medium potatoes peeled and cut into chunks
  • 2 medium carrots cut into chunks
  • 1 medium chayote or green papaya peeled and cubed
  • 1 tsp ground allspice
  • 1 1/2 tsp fine salt
  • 1/2 tsp black pepper

Equipment

  • Large Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon
  • Ladle

Method
 

Brown the goat and build the broth:
  1. Season the goat with half the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the goat in batches.
  2. Add the onion, garlic, scallions, thyme, chile, tomato paste, allspice, and bay leaves. Cook for 5 minutes, scraping up browned bits.
  3. Add the water and remaining salt. Bring to a boil, reduce to low, cover, and simmer for 1 hour 45 minutes, until the goat is almost tender.
Add vegetables and finish:
  1. Add the potatoes, carrots, and chayote. Cover and simmer for 25 to 30 minutes, until the vegetables are tender and the goat pulls easily from the bone.
  2. Taste and adjust the salt and chile. Remove the bay leaves and serve the goat water hot with bread or rice.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 48gFat: 24gSaturated Fat: 8gCholesterol: 145mgSodium: 780mgFiber: 5gSugar: 7g

Notes

  • Goat stew meat varies in tenderness; start checking after 90 minutes and continue until it is genuinely tender.
  • Keep the Scotch bonnet whole for a gentler broth or chop it for more even heat.

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