| Revision as of 06:19, 26 May 2021 editBattyBot (talk | contribs)Bots1,933,516 editsm Removed/fixed incorrect author parameter(s), performed general fixesTag: AWB← Previous edit | Revision as of 05:39, 28 May 2021 edit undoGreyjoy (talk | contribs)Extended confirmed users, Pending changes reviewers, Rollbackers78,994 editsm →topNext edit → | ||
| Line 19: | Line 19: | ||
| '''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 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 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 |
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. | ||
| ==Origin== | ==Origin== | ||
Revision as of 05:39, 28 May 2021
 Goat Water in St. Kitts and Nevis | |
| Type | Stew |
|---|---|
| Place of origin | Montserrat |
| Region or state | Caribbean |
| Main ingredients | Goat meat, Breadfruit |
| Variations | Meat |
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), 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. 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
- "Goat Water - Recipe - CaribbeanChoice". caribbeanchoice.com. Retrieved 13 November 2015.
- ^ "Goat Water is Featured in Montserrat Cookbook". Reading Eagle. Associated Press. August 27, 1969. p. 29. Retrieved 13 November 2015.
- "Montserrat — Food and Restaurants". iexplore.com. Retrieved 13 November 2015.
- "Islands Magazine". March–April 1995. Retrieved 13 November 2015.
- 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.
- 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.
- Skinner, J. (2004). Before the volcano: reverberations of identity on Montserrat. Arawak. p. 143. ISBN 978-976-8189-21-9.
- Prospere, I.S. (2009). Memories of Montserrat. Trafford Publishing. p. 61. ISBN 978-1-4269-7707-7.
- 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.
- 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 ...
- Showker, K.; Brennan, M. (2008). Caribbean Ports of Call: Eastern and Southern Regions: A Guide for Today's Cruise Passengers. CARIBBEAN PORTS OF CALL: EASTERN AND SOUTHERN REGIONS. Globe Pequot Press. p. 176. ISBN 978-0-7627-4538-8.
 | This Montserrat-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Caribbean cuisine-related article is a stub. You can help Misplaced Pages by expanding it. |