Dinner

Spicy Braised Goat Water with Caramelized Sugar and Rich Spices Recipe

Name: Spicy Braised Goat Water with Caramelized Sugar and Rich Spices Recipe
Prep time: 20 min
Cook time: PT-491888H7M27S
Total time: PT-491888H7M27S
Cuisine: Caribbean
Ingredients: 1 lemon, juiced; 1kg goat meat, cut into 5cm chunks; 1 tbsp vegetable oil; 1 tbsp brown sugar or molasses; 2 tsp cloves; 2 tsp allspice; 2 tsp ground mace; few thyme sprigs; ½ garlic bulb, cloves peeled and crushed; 1 Scotch bonnet chilli, chopped; 1 celery stick, chopped; ½ green pepper, chopped into 1½cm chunks; 1 onion, chopped; 1 tsp gravy browning; 2-4 bay leaves; 1 tsp cornflour; 1 tbsp rum (optional); Bread

ByJake Silas January 20, 2026January 20, 2026

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Introduction

Goat Water is a rich and flavorful stew, beloved for its tender goat meat simmered with aromatic spices and herbs. This hearty dish combines a blend of Caribbean seasonings to create a comforting meal perfect for sharing with family and friends.

The image shows a brown ceramic pot filled with dark brown stew, with chunks of meat and a few green herb sprigs on top, placed on a light blue cloth over a coarse beige fabric. To the left, there is a white plate holding three slices of dark bread, one partially buttered, next to a small white bowl with coarse salt and cracked black pepper. Below the plate, a small white bowl contains three slices of pale yellow butter with a silver knife beside it. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lemon, juiced
1kg goat meat, cut into 5cm chunks
1 tbsp vegetable oil
1 tbsp brown sugar or molasses
2 tsp cloves
2 tsp allspice
2 tsp ground mace
Few thyme sprigs
½ garlic bulb, cloves peeled and crushed
1 Scotch bonnet chilli, chopped
1 celery stick, chopped
½ green pepper, chopped into 1½cm chunks
1 onion, chopped
1 tsp gravy browning
2-4 bay leaves
1 tsp cornflour
1 tbsp rum (optional)
Bread, to serve

Instructions

Step 1: Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper and set aside.
Step 2: Heat the vegetable oil in a large saucepan or casserole dish over medium-high heat. Stir in the brown sugar and cook for a few minutes until golden and caramelized.
Step 3: Add the goat meat to the pan and cook, turning, until browned all over.
Step 4: Add the cloves, allspice, ground mace, thyme sprigs, crushed garlic, chopped chilli, celery, green pepper, onion, gravy browning, bay leaves, and 1 litre of water.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 to 2½ hours, or until the meat is very tender.
Step 6: In a small bowl, combine the cornflour with 50ml of water. Stir this mixture into the pan and simmer uncovered for another 10 minutes, or until the sauce has thickened to a creamy consistency.
Step 7: Stir in the rum if using. Serve the goat water hot with bread on the side.

Tips & Variations

For a milder heat, reduce or omit the Scotch bonnet chilli.
Substitute rum with a splash of apple cider vinegar for a different tang.
Use a slow cooker for an even more tender result by cooking on low for 6-8 hours.
Serve with dumplings or rice instead of bread for variety.

Storage

Store leftover goat water in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water if the sauce becomes too thick. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.