Goat water
A brothy, spiced stew of goat with tomato, cloves and chilli, served at festivals and at the stalls in Basseterre with a piece of bread.
Ingredients
- 1.2 kg goat or lamb, in pieces
- 2 onions
- 4 garlic cloves
- 3 tomatoes
- 2 tablespoons tomato purée
- 1 chilli
- Thyme, 4 cloves and allspice
- 3 tablespoons of flour
- Salt and pepper
How to make it at home
- Put the meat in a pot of cold water, bring it to the boil, skim off the foam and simmer for an hour.
- Add the onion, garlic, chopped tomatoes, tomato purée, chilli and spices.
- Simmer for another hour over a low heat, until the meat is very tender.
- Mix the flour with a little cold stock, stir it in and let it thicken for 10 minutes.
- Check the seasoning and serve hot with bread.
The trick: It should be spicy, but without drowning out the aroma of the cloves.