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Goat water 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.

Goat water is prepared using goat meat, breadfruit, flour, onion and tomato. Other ingredients may also be used, such as other tubers and vegetables. It is sometimes served with rice.

Origin

Goat water may have originated in Ireland from an Irish recipe. The dish has been described as an "adaptation of Irish stew" that uses goat meat in place of beef.

References

1. "Goat Water - Recipe - CaribbeanChoice". caribbeanchoice.com. Retrieved 13 November 2015.
2. "Montserrat — Food and Restaurants". iexplore.com. Retrieved 13 November 2015.
3. "Islands Magazine". March–April 1995. Retrieved 13 November 2015.
4. 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.
5. 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.
6. ^ 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.
7. Fodor's Antigua & Montserrat. Full-color Travel Guide. Fodor's Travel Publications. 2010. p. 80. ISBN 978-0-307-92804-7. Retrieved November 13, 2015.
8. Prospere, I.S. (2009). Memories of Montserrat. Trafford Publishing. p. 61. ISBN 978-1-4269-7707-7.
9. 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 ...
10. 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.

• Caribbean cuisine
• National dishes
• Food combinations