Caribbean Style Goat Stew is a rich, flavorful, and hearty dish that’s a staple in many Caribbean islands. It’s made with tender goat meat simmered in a deep, aromatic broth, seasoned with a variety of spices, herbs, and the signature Caribbean heat from Scotch bonnet peppers. The stew is often served with rice, dumplings, or fried plantains for a truly satisfying meal.
Here’s a delicious recipe for Caribbean Style Goat Stew:
Ingredients:
For the Goat Marinade:
- Goat meat (bone-in, cut into chunks): 1.5 kg (about 3 lbs)
- Scotch bonnet pepper: 1, chopped (remove seeds for less heat, or leave them for more)
- Garlic: 4 cloves, minced
- Onion: 1 large, chopped
- Thyme: 2 sprigs
- Ground allspice (pimento): 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Cinnamon: 1 small stick or 1/2 teaspoon ground
- Lime juice: 2 tablespoons
- Soy sauce: 2 tablespoons
- Brown sugar: 1 teaspoon
- Salt and black pepper: to taste
For the Stew:
- Oil: 2 tablespoons (vegetable or coconut oil)
- Tomato paste: 2 tablespoons
- Carrot: 2, peeled and sliced
- Potatoes: 2, peeled and diced (optional)
- Bell pepper: 1, chopped
- Scallions (green onions): 2, chopped
- Coconut milk: 1 cup (optional, for richness)
- Beef or chicken broth: about 3 cups (or water)
- Fresh thyme: 2 sprigs
- Bay leaves: 2
- Salt and pepper: to taste
Instructions:
1. Marinate the Goat Meat:
- In a large bowl, combine the goat meat with Scotch bonnet pepper, garlic, onion, thyme, allspice, ginger, cinnamon, lime juice, soy sauce, brown sugar, salt, and pepper.
- Mix thoroughly and cover. Let the goat marinate for at least 2 hours, preferably overnight for deeper flavor.
2. Brown the Goat Meat:
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add the marinated goat meat in batches (to avoid overcrowding) and brown it on all sides. This step helps develop deep flavors.
- Once browned, remove the meat from the pot and set aside.
3. Build the Stew Base:
- In the same pot, add a little more oil if necessary, and sauté the chopped onions, bell pepper, carrots, and scallions until softened (about 5 minutes).
- Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
4. Simmer the Stew:
- Return the browned goat meat to the pot, adding any juices from the meat.
- Pour in the coconut milk (if using) and broth. Stir to combine.
- Add fresh thyme, bay leaves, and adjust salt and pepper to taste.
- Bring to a boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, or until the goat meat is very tender and the stew has thickened.
5. Add Potatoes (Optional):
- If using potatoes, add them about 30 minutes before the stew is done cooking, allowing them to cook until tender.
6. Finish and Serve:
- Once the goat is tender and the stew has a rich, flavorful sauce, taste and adjust the seasoning.
- Remove the bay leaves and thyme sprigs before serving.
- Serve hot with rice, dumplings, or fried plantains for a full Caribbean meal.
Serving Suggestions:
- Pair your Caribbean Style Goat Stew with a side of steamed white rice or rice and peas for a complete meal.
- Fried plantains and dumplings are also traditional and add a wonderful sweetness and texture contrast to the savory stew.
Tips:
- Scotch bonnet peppers are very spicy, so adjust the quantity based on your heat tolerance. You can also remove the seeds to control the spiciness.
- Coconut milk adds richness, but if you prefer a more broth-based stew, you can skip it and use additional broth.
- Marinating the meat is key — it helps tenderize the goat and infuse it with Caribbean flavors.
This Caribbean Style Goat Stew is a flavorful, comforting dish full of vibrant spices and tender meat. 🐐🌶️🍛
Would you like a suggestion for a dessert or drink pairing to go with this meal?
