Goat water is the national dish of Montserrat, a delicious stew authentically made from the meat of the male (ram) goat. It bears semblance to the Irish stew and can be served with a variety of foods, such as bread, and rice. This dish can be difficult to cook because it has to be a particular taste, flavour and colour. The stew cannot be too thick or too thin. It has to be just right. It is usually cooked in a special pot/tin on a wood fire, as the smoke from the wood enhances the taste of the stew. It is a communal dish usually served at weddings, christenings, parties and funerals.
But on Fridays, this is the lunch staple! Ask the locals who serves up the best goat water – everyone has their favourite – and head there…early!
In addition to Goat water, our local cuisine features some other mouthwatering dishes:
A sweet potato-based dish with added spices and coconut that is boiled, to give a pudding or dumpling -like consistency and wrapped in a banana leaf or “chainy bush” (also known as “elephant ear”)”. Can be served hot or cold and is a staple on the island – no special occasion is needed to serve up this delightful treat!
A traditional flatbread rich in fiber and made from the cassava root vegetable. It is a nutritious alternative to bread that is popular during the island’s festivals and carnival.
A saltfish breakfast or fish fry is almost considered worthless without these delightful accompaniments. However, these muffins are not to be confused with blueberry or other baked muffins. This is a rounded fried staple that is quite similar in size and shape to a dumpling that is sometimes swapped out for bakes which are smaller in size but just as delicious!
A traditional dish that is prepared by soaking dried, salted fish, preferably overnight. It is then boiled until soft and stewed with lots of added trimmings – onions, peppers and tomatoes and served for breakfast, lunch or dinner. No food fair is complete without this dish, which can be enjoyed with any of the other savoury or sweet dishes
Pork lovers would enjoy this spicy, unpretentious treat that is made from pickled pigs’ trotters and other parts of the pig that are cooked in a clear broth with lots of onions, peppers, and cucumbers and served with breadfruit or other ground provisions. Usually a Saturday treat, but can be found during Festivals and other events.
There’s no Christmas table complete without the traditional Montserrat Christmas cake, a rich and flavorful black fruit cake that embodies the spirit of the season. Made with a delightful blend of dried fruits like currants, sultanas, and raisins, this cake is spiced with mixed spices and cinnamon, complemented by chopped almonds, candied peel and a splash of sherry or brandy carefully baked to perfection. This cake not only serves as a festive centerpiece but also improves in flavor over time, making it a staple during the holiday celebrations. View Recipe