EAT YOUR WORLD

guides you to the best local dishes & drinks in
125+ cities.
See map now

EYW City Guides

London Food and Travel Guide, by Eat Your WorldGoing somewhere and wish you could take all of a city’s Eat Your World info with you? With EYW’s Kindle and City Guides, you can! Don’t miss out on any local foods or drinks during your next trip.

View available Kindle and City Guides

Join the Project

EYW wants your food photos!

Food Memories

EYW wants your food stories!

A Guide to Make You Drool with 5 Street Foods of Jaipur

Jaipur
pratima

A trip to ‘The Pink City’ includes two really important things — exploring the stunning forts and palaces, and savoring the delicious authentic Rajasthani delicacies. Jaipur is famous... Read more

Write a Food Memory now

Dish Spotlight: Goat Water, on Antigua

Laura Siciliano-Rosen May 6, 2013

A plate of goat water from a cafe on Antigua

On the Caribbean island of Antigua, you hear the word “water” used to describe many a local dish—conch water, cockle (clam) water, goat water. But fear not: Watery broths these are not. Preparations vary, but chances are you’ll receive a very flavorful soup or even stew highlighting the featured ingredient. Goat water, a rich, hearty stew with notes of clove and cinnamon, was one of our favorites, especially this one, found in an unexpected place: a beach bar crawling with souvenir hawkers and day-tripping cruise shippers up from St. John’s, the Antiguan capital.

It was the type of place we might usually shun, but instead we went there twice—first at the behest of the Jamaican security guard we’d befriended at our apartment complex, and then because of Esther. Esther was the chef at the beach bar, and she promised us goat water—a traditional dish normally served on Saturdays only—on a Tuesday, because we’d asked nicely. Or maybe it was because I was pregnant, as Esther also promised to give us a good baby name if we returned the next day.

At the scheduled time, our goat water was ready and waiting. Esther served us, then offered up a name for our (as yet) unborn son: Isiah. “But you call him Siah,” she clarified. We dug in at the edge of the crowded beach, perched on a wooden picnic table across from a drunk girl with a missing flip-flop. No matter. The dish, studded with little dumplings and served with polenta-like fungee, was delicious.

Alas, “Siah” is still up for grabs. Don’t tell Esther.

Tags: dishes Caribbean



 



Forgot password