Montserrat National Dish: Goat Water

2 quarter goat
4 small onions cut up or diced
scallions and thymes
3/4cup cooking oil or cooking butter
1 and a 1/2 whole crushed cloves
4 pegs of minced garlic
1tbs maice (Optional)
2tbs ketchup,
1 whole scotch bonnet pepper,
salt and pepper to taste.


METHOD:
1) Cut the meat into two inch cubes, being sure to leave bones in.
2) Wash in salt water and place in a large sauce pan.
3) Season meat with cloves, onions, thymes, garlic and leave to set for an hour.
4) Cover meat with cold water and bring to boil, and simmer covered for 25-35minuites.
5) Skim, then cover to continue simmering.
6) Add remaining ingredients.
7) When meat is almost tender, combine two cups of flour with enough cold water to make a paste. Stir enough of this mixture into the stew to give desired thickness.
8) Add some browning for colour.
9) Half cover the pot and  keep simmering until meat is tender.
10) To serve, spoon into bowls and serve with bread rolls.

Submitted by: Natasha Attidore


 

Sugar Cake

One coconut (leave the skin on the coconut)
2 cups of brown sugar
Piece of ginger 
2 cups of water 
2 drops of essence

Remove the coconut from the shell and grate the coconut. Boil sugar and water on the fire until sugar is dissolved.  Add coconut, essence and ginger (if desired) and cook over a medium heat continuously stirring the mixture.  Once the mixture forms into a thick and grainy texture it is ready to share out (to get the desired burnt sugar cake you can allow the mixture to burn slightly and get sticky). Prepare the board and glaze with water, then drop out the mixture into small quantities onto the wet board and leave to cool and harden.

For different colours of sugar cake you can follow the same process above, however, to make white or pink sugar cake please use white sugar and add colouring to the mixture for the desired colour. Also please ensure that you peel the brown coating/skin from the coconut.

Submitted by Joyceline Cabey