Caribbean Stew Goat Recipe

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Curry goat was always on our Sunday lunch table, especially for big family limes and holidays. That spicy, saucy dish is a Caribbean classic—and honestly, I never thought anything could top it.

But one day I decided to switch things up and try stew goat instead. Let me tell you—this recipe changed everything. The first bite was rich and fill with flavors that made me wonder where stew goat had been all my life.

Don’t sleep on this dish because it’s a must try.

What Makes Caribbean Stew Goat So Special?

Stew goat is one of those comfort meals. It’s deeply seasoned with green seasoning, browned with caramelized sugar, and slow-cooked until the meat melts in your mouth.

The addition of Maggi cubes, fresh herbs, and a whole hot pepper left to simmer on top gives it that unmistakable Caribbean flair.

Caribbean Stew Goat Recipe

• 2½ lbs goat meat, cut into medium-sized chunks
• 3 tbsp green seasoning
• 1 lime or lemon (for washing meat)
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 2 sprigs thyme
• 2 Maggi cubes (chicken or all-purpose)
• Salt and black pepper to taste
• 3 cups water or enough to cover meat
• 1 whole Scotch bonnet pepper

To Season the Meat

Wash goat meat with lime/lemon and rinse well.

Season thoroughly with green seasoning, salt, and black pepper.

Let it marinate for at least 1 hour, preferably overnight in the fridge.

How to Cook Stew Goat – The Caribbean Way

In a large heavy pot, heat oil on medium-high.

Add brown sugar and let it bubble until it becomes dark and caramel-like. But don’t let it burn!

Carefully add the seasoned meat. Stir well to coat every piece in the burnt sugar.

Let it brown for about 8–10 minutes, turning occasionally.

Add chopped onion, garlic and thyme. Stir to combine.

Drop in the Maggi cubes and pour in water to cover the meat.

Place the whole Scotch bonnet pepper on top. Do not burst it. Just let it infuse that rich, spicy flavor.

Cover and simmer on low heat for about 1½ to 2 hours, or until meat is tender and sauce thickens. Stir occasionally and add more water if needed.

What to Eat with Stew Goat?

Stew goat is flexible and fabulous. Here are a few popular ways to enjoy it:

With Roti: Pair stew goat with sada or dhalpuri roti to soak up that rich gravy. Pure bliss!

Over Rice: Serve with plain white rice, rice and peas, or even coconut rice for a hearty meal.

With Provisions: Ground provisions like yam, dasheen, or green fig work beautifully.

How to Store and Reheat Stew Goat?

This dish gets even better the next day.

Fridge: Store in an airtight container for up to 3–4 days.

Freezer: Cool completely and freeze for up to 2 months.

To Reheat: Warm on the stovetop over low heat or microwave gently. Add a splash of water if the sauce thickens too much.

Tips for the Best Stew Goat?

Always marinate! The longer the goat sits in green seasoning, the more flavorful it gets.

Burnt sugar browns the meat and gives the stew its signature taste. Just don’t walk away while it’s caramelizing!

Don’t cut the hot pepper unless you want serious heat. Let it simmer whole for flavor without the fire.

Goat meat takes time to tenderize.

Trying this Caribbean Stew Goat opened my eyes to a whole new world of island flavor. It’s bold, rustic, and reminds me of Sunday limes, but with its own unique charm. If you’re a curry goat lover like I was, give this recipe a try.

More Stew Recipes

• Best Bajan Oxtail Stew
• Classic Jamaican Oxtail Stew Recipe
• Brown Stew Fish Recipe
• Trinidad Tasty Stewed Chicken Recipe