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Goat Water Recipe

Goat water is the national dish of Montserrat. You can buy it at most local cook shops on a Friday and if you’re lucky Saturdays too. But just in case you’re not close enough to get it from our local chefs, here’s a recipe you can try at home.

This is from “Montserrat Cookbook” published in the 80s to raise funds for the Old People’s Welfare Association.

Goat water in a pot

2 quarters goat
4 onions cut up
Herbs and chible (Scallions/Spring Onions and Thyme)
2 tablespoons ketchup
1 whole hot green pepper
Salt and pepper to taste
4 cloves of garlic
1 tablespoon whole cloves crushed
1 tablespoon mace
3/4 cup of cooking oil
3oz fresh marjoram
2 cups of flour

Cut the meat in 2 inch cubes, being sure to leave bones in. Wash in salt water and place in a large saucepan. Cover with cold water, bring to the boil, and simmer, covered for five minutes. Skim, and continue simmering, covered, adding remaining ingredients; add boiling water as necessary. When meat is nearly tender, combine 2 cups flour with enough cold water to make a smooth paste. Stir enough of this mixture into stew to give desired thickness, and add some browning for color. Half cover the pot and continue simmering until meat is done. Add some whisky or rum if desired. Serve in cups or bowls, very hot, with the bones.


Check out this recipe from Dr. Gregory Julius –