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Goat Water

Goat water

Specialised

⚠ THE SAME NAME IN THREE COUNTRIES AND NOT THE SAME DISH. Goat water is a thick goat stew — mutton water in some usage — with breadfruit, green papaya, dumplings, cloves, and characteristically a thickening of flour and a slug of rum at the end. It is the national dish of MONTSERRAT, is central in SAINT KITTS AND NEVIS, and appears in ANTIGUA. ⚠ THE THREE ARE RECORDED AS RELATED AND SEPARATE, with no country assigned the origin: the Leeward islands were settled from one another and by the same people, so shared descent is likely and direction of travel is not documented. Traditionally cooked in quantity for a crowd, at fêtes, cricket and festivals, in a large pot over wood.

Atlas — where and when

Where in the world

Communities and languages

Languages: Antigua and Barbuda Creole English

What is recorded

  • Goat water is documented as the national dish of Montserrat and as central in Saint Kitts and Nevis, with a presence in Antigua. The three are recorded as related and separate, with no country assigned origin: the Leeward islands were settled from one another by the same populations, making shared descent likely and the direction of transmission undocumented. documented

Related foodways

This foodway relates to

  • related to Fungi, Pepper Pot and Ducana documented

    ⚠ Goat water appears in Montserrat, Saint Kitts and Nevis and Antigua. Related and separate; no origin assigned.

Recipes

No recipes are filed under this cuisine yet.