Preparation

• 1. Season some flour with salt and pepper and coat the goat meat with it.
  
  2. Heat cooking oil in a large pot and brown the meat.
  
  3. Add a quart (1 litre) of water and bring to a boil.
  
  4. Reduce to medium heat add spring onions, scotch bonnets, celery and carrots. Cook for 30 minutes.
  5. Reduce the heat to a simmer and cook for an additional hour.
  
  6. Just before the hour is up, make the dumplings by mixing the two cups of flour (and the allspice and cumin, if desired) with approximately 1 cup of water, added gradually, until a soft dough is formed. Each dumpling should be bite-sized.
  
  7. Add the dumplings and cook for an additional 30 minutes.
  8. Serve with naan bread (or other essential carb of your choice).