Montserrat

Dish: Goat Water

 

 

 

 

 

Ingredients

• 1 cup bitter orange juice
• 1/2 cup vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• Dash of thyme
• 1 hot green pepper, chopped
• 1/2 cup shallots, chopped
• 1 Large onion, finely chopped
• 3 lbs shoulder of pork, cut 1″ to 2″cubes

For Riz et pois

• 2 cups long grain rice
• 4 cups of water
• 1 cup red kindney beans 1 onion, finely chopped
• 1 green pepper, chopped
• 1 tbsp butter
• 2 tbsps vegetable oil salt Optional side dish.
• Riz Djon-djon (this can be substituted for riz et pois colles)
• 4 cups of water
• 2 cups long grain rice
• 1 cup Haitian black mushrooms(dried)
• 2 cloves of garlic, finely chjopped
• 4 tbsps butter Dash of Black pepper, salt & thyme

For Bananes Pesees

• 4 green plantains, sliced into 3/4 discs
• 1/2 cup vegetable oil
• Dash of salt

Method

Griots Preparation :

1. Put all ingredients, except oil in a large pot and marinate overnight in the refrigerator.
2. Place the marinated pork on the stove, add water to cover all ingredients. Simmer for 90 minutes.
3. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside, but tender on the inside.

Riz et pois(Rice & Peas ) Preparation:

1. Pour the 4 cups of water into a pot, pour the beans into the water and cook for approximately 2 hours or until tender.
2. Drain the beans, but keep the water in a clean separate pot to be used to cook the rice.
3. Fry the salt pork until crisp
4. Add the chopped onion, shallots and green pepper.
5. When the onion is tender, add the beans and season to taste.
6. Add the water used to cook the beans, bring to a boil, add the rice and cook for 20 minutes.

Riz Djon-djon Preparation.(Optional, can be substituted for riz et pois):

1. Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes.
2. Soak the heads in a separate cup of hot water.
3. Saute the rice and garlic in butter then add all other ingredients including the water used to soak the mushrooms, and cook for 20 minutes.

Bananes Pesees Preparation:

1. Soak the banana discs in salted water for one hour.
2. Drain and dry using a cloth (important for frying).
3. Saute the plaitains slices in vegetable oil until tender.
4. Flatten the bananas by pounding or pressing on them until they are half as thick.
5. Refry until golden brown and crusty.

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