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{{Short description|Montserrat stew}}
{{Infobox food {{Infobox food
| name = Goat water | name = Goat water
| image = Goat Water.jpg | image = Goat Water.jpg
| caption = Goat water in St. Kitts and Nevis | caption = Goat water in ]
| alternate_name = | alternate_name =
| country = ] | country = ]
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| type = ] | type = ]
| served = | served =
| main_ingredient = ]<ref>{{cite web|url=http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=341|title=Goat Water - Recipe - CaribbeanChoice|work=caribbeanchoice.com|access-date=13 November 2015}}</ref> | main_ingredient = ]<ref>{{cite web|url=http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=341|title=Goat Water - Recipe - CaribbeanChoice|work=caribbeanchoice.com|access-date=13 November 2015|archive-date=17 November 2015|archive-url=https://web.archive.org/web/20151117025420/http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=341|url-status=dead}}</ref>
| variations = Meat | variations = Meat
| calories = | calories =
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}} }}


'''Goat water''', also referred to as '''kiddy stew''',<ref name="Reading Eagle"/> is a ] that is a part of the national cuisine of the Caribbean island of ]<ref>{{cite web|url=http://www.iexplore.com/travel-guides/caribbean/montserrat/food-and-restaurants|title=Montserrat — Food and Restaurants|work=iexplore.com|access-date=13 November 2015}}</ref> It has been described as a ] of Montserrat.<ref>{{cite web | url=https://books.google.com/books?id=cd7t6HVo0qgC&pg=PA128 | title=Islands Magazine | date=March–April 1995 | access-date=13 November 2015}}</ref><ref name="Planet 2011 p. 1293"/><ref name="Fergus 2011"/> It has also been described as a national stew.<ref name="Skinner Skinner 2004 p. 143"/> '''Goat water''', also referred to as '''kiddy stew''',<ref name="Reading Eagle"/> is a ] that is a part of the national cuisine of the Caribbean island of ].<ref>{{cite web|url=http://www.iexplore.com/travel-guides/caribbean/montserrat/food-and-restaurants|title=Montserrat — Food and Restaurants|work=iexplore.com|access-date=13 November 2015}}</ref> It has been described{{by whom?|date=August 2024}} as a ] of Montserrat.<ref>{{cite web | url=https://books.google.com/books?id=cd7t6HVo0qgC&pg=PA128 | title=Islands Magazine | date=March–April 1995 | access-date=13 November 2015}}</ref><ref name="Planet 2011 p. 1293"/><ref name="Fergus 2011"/> It has also been described{{by whom?|date=August 2024}} as a national stew.<ref name="Skinner Skinner 2004 p. 143"/>


Goat water is prepared using goat meat, onions, herbs and chible (scallions/spring onions and thyme), ketchup, hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace and flour. It is sometimes served with rice or crispy bread rolls.<ref name="Prospere 2009 p. 61"/> The dish has been described as spicy and flavorful. Goat water is prepared using goat meat, onions, herbs and chible (scallions/spring onions and thyme), hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace, and flour. It is sometimes served with rice or crispy bread rolls.<ref name="Prospere 2009 p. 61"/> The dish has been described{{by whom?|date=August 2024}} as spicy and flavorful.


==Origin== ==Origin==
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<ref name="Fergus 2011">{{cite book | last=Fergus | first=H. | title=Tongues On Fire: A History of the Pentecostal Movement of Montserrat | publisher=Pentecostal Assemblies of the West Indies | year=2011 | isbn=978-976-95223-3-6 | url=https://books.google.com/books?id=r6DEep2ln1MC&pg=PA58| page=58}}</ref> <ref name="Fergus 2011">{{cite book | last=Fergus | first=H. | title=Tongues On Fire: A History of the Pentecostal Movement of Montserrat | publisher=Pentecostal Assemblies of the West Indies | year=2011 | isbn=978-976-95223-3-6 | url=https://books.google.com/books?id=r6DEep2ln1MC&pg=PA58| page=58}}</ref>
<ref name="Fergus 1983">{{cite book | last=Fergus | first=H.A. | title=Montserrat, Emerald Isle of the Caribbean | publisher=MacMillan Caribbean | series=Macmillan Caribbean guides | year=1983 | isbn=978-0-333-35829-0 | url=https://books.google.com/books?id=6BVsAAAAMAAJ&q=Goat+water,+Montserrat | quote=Anthropologist John Messenger has no doubt that 'goat water' is Irish in origin because, in 1965, an aged Connemara housewife gave his wife a recipe identical to the delicious Montserrat pottage. Racial and religious persecution was ...}}</ref> <ref name="Fergus 1983">{{cite book | last=Fergus | first=H.A. | title=Montserrat, Emerald Isle of the Caribbean | publisher=MacMillan Caribbean | series=Macmillan Caribbean guides | year=1983 | isbn=978-0-333-35829-0 | url=https://books.google.com/books?id=6BVsAAAAMAAJ&q=Goat+water,+Montserrat | quote=Anthropologist John Messenger has no doubt that 'goat water' is Irish in origin because, in 1965, an aged Connemara housewife gave his wife a recipe identical to the delicious Montserrat pottage. Racial and religious persecution was ...}}</ref>
<ref name="Showker Brennan 2008 p. 176">{{cite book | last1=Showker | first1=K. | last2=Brennan | first2=M. | title=Caribbean Ports of Call: Eastern and Southern Regions: A Guide for Today's Cruise Passengers | publisher=Globe Pequot Press | series=CARIBBEAN PORTS OF CALL: EASTERN AND SOUTHERN REGIONS | year=2008 | isbn=978-0-7627-4538-8 | url=https://books.google.com/books?id=cjIZG0sOcOAC&pg=PA176 | page=176}}</ref> <ref name="Showker Brennan 2008 p. 176">{{cite book | last1=Showker | first1=K. | last2=Brennan | first2=M. | title=Caribbean Ports of Call: Eastern and Southern Regions: A Guide for Today's Cruise Passengers | publisher=Globe Pequot Press | year=2008 | isbn=978-0-7627-4538-8 | url=https://books.google.com/books?id=cjIZG0sOcOAC&pg=PA176 | page=176}}</ref>
<ref name="Skinner Skinner 2004 p. 143">{{cite book | last1=Skinner | first1=J. | title=Before the volcano: reverberations of identity on Montserrat | publisher=Arawak | year=2004 | isbn=978-976-8189-21-9 | url=https://books.google.com/books?id=T3fOE2QT9U0C&pg=PA143 | page=143}}</ref> <ref name="Skinner Skinner 2004 p. 143">{{cite book | last1=Skinner | first1=J. | title=Before the volcano: reverberations of identity on Montserrat | publisher=Arawak | year=2004 | isbn=978-976-8189-21-9 | url=https://books.google.com/books?id=T3fOE2QT9U0C&pg=PA143 | page=143}}</ref>
<!-- <ref name="Saturday Canty 2015">{{cite web | author=Saturday | last2=Canty | first2=Brian | title=Island life on Caribbean island of Nevis | website=Irish Examiner | date=October 24, 2015 | url=http://www.irishexaminer.com/lifestyle/travel/bigread/island-life-oncaribbean-island-of-nevis-361038.html | access-date=November 13, 2015}}</ref> --> <!-- <ref name="Saturday Canty 2015">{{cite web | author=Saturday | last2=Canty | first2=Brian | title=Island life on Caribbean island of Nevis | website=Irish Examiner | date=October 24, 2015 | url=http://www.irishexaminer.com/lifestyle/travel/bigread/island-life-oncaribbean-island-of-nevis-361038.html | access-date=November 13, 2015}}</ref> -->
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Latest revision as of 21:57, 22 September 2024

Montserrat stew
Goat water
Goat water in St. Kitts and Nevis
TypeStew
Place of originMontserrat
Region or stateCaribbean
Main ingredientsGoat meat
VariationsMeat

Goat water, also referred to as kiddy stew, is a stew that is a part of the national cuisine of the Caribbean island of Montserrat. It has been described as a national dish of Montserrat. It has also been described as a national stew.

Goat water is prepared using goat meat, onions, herbs and chible (scallions/spring onions and thyme), hot green pepper, salt and pepper to taste, garlic, cloves, oil, water, marjoram, ground mace, and flour. It is sometimes served with rice or crispy bread rolls. The dish has been described as spicy and flavorful.

Origin

Goat water was adapted from Irish stew in Ireland.

History

In the past goat water was referred to as kiddy stew.

See also

References

  1. "Goat Water - Recipe - CaribbeanChoice". caribbeanchoice.com. Archived from the original on 17 November 2015. Retrieved 13 November 2015.
  2. ^ "Goat Water is Featured in Montserrat Cookbook". Reading Eagle. Associated Press. August 27, 1969. p. 29. Retrieved 13 November 2015.
  3. "Montserrat — Food and Restaurants". iexplore.com. Retrieved 13 November 2015.
  4. "Islands Magazine". March–April 1995. Retrieved 13 November 2015.
  5. Planet, L.; Berkmoes, R.V.; Grosberg, M.; Masters, T.; Matchar, E.; Presser, B.; Sainsbury, B.; Schulte-Peevers, A.; Thomas, P.; Zimmerman, K. (2011). Lonely Planet Caribbean Islands. Travel Guide. Lonely Planet Publications. p. 1293. ISBN 978-1-74220-682-0. Goat water, Montserrat's national dish, is far more loved than its dubious sounding name would suggest.
  6. Fergus, H. (2011). Tongues On Fire: A History of the Pentecostal Movement of Montserrat. Pentecostal Assemblies of the West Indies. p. 58. ISBN 978-976-95223-3-6.
  7. Skinner, J. (2004). Before the volcano: reverberations of identity on Montserrat. Arawak. p. 143. ISBN 978-976-8189-21-9.
  8. Prospere, I.S. (2009). Memories of Montserrat. Trafford Publishing. p. 61. ISBN 978-1-4269-7707-7.
  9. Coogan, T.P. (2002). Wherever Green Is Worn: The Story of the Irish Diaspora. St. Martin's Press. p. 576. ISBN 978-1-4039-6014-6.
  10. Fergus, H.A. (1983). Montserrat, Emerald Isle of the Caribbean. Macmillan Caribbean guides. MacMillan Caribbean. ISBN 978-0-333-35829-0. Anthropologist John Messenger has no doubt that 'goat water' is Irish in origin because, in 1965, an aged Connemara housewife gave his wife a recipe identical to the delicious Montserrat pottage. Racial and religious persecution was ...
  11. Showker, K.; Brennan, M. (2008). Caribbean Ports of Call: Eastern and Southern Regions: A Guide for Today's Cruise Passengers. Globe Pequot Press. p. 176. ISBN 978-0-7627-4538-8.


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