Goat water

Goat water is a goat stew with vegetables and dumplings eaten in Saint Kitts and Nevis. Patrick Jaszewski’s pressure-cooker adaptation browns bone-in goat before cooking it in stock. Papaya, onion, tomato, thyme, parsley, bay leaves and whole chillies join the stew. He uses papaya in place of the breadfruit he could not obtain.^[1][2]

Flour mixed with water and gravy browning thickens the liquid. Small dumplings, called droppers, are made from flour, baking powder, salt, butter and buttermilk or whole milk, then cooked in the stew. Rice or crusty bread can accompany this version.^[2]