About
A slow-cooked goat stew considered one of Antigua’s most traditional dishes, tracing its roots back to enslaved Africans who made the most of every cut of meat. Goat water is simmered for hours with local spices, breadfruit, and vegetables into a hearty broth. It’s most commonly eaten at village fetes, community gatherings, and roadside cookshops on weekends. Deep, warming, and intensely flavourful, it’s one of Antigua’s most authentic culinary experiences.