At the Sharjah International Book Fair’s Cookery Corner, Chef Xavier Bramble explores the ingredients, preparation and cultural significance of one of the Caribbean’s traditional dishes
Visitors to the Cookery Corner at the 45th Sharjah International Book Fair (SIBF 2026) explored the traditions and flavours of Caribbean cuisine through a live cooking session led by Chef Xavier Bramble.
During the session, ‘One Pot, A World of Flavour’, Bramble introduced audiences to goat water, a traditional Caribbean stew, offering a chance to explore the region’s culinary heritage through its ingredients, preparation and cultural significance.
Guiding participants through the preparation, Bramble explained the stages of making goat water, from selecting and seasoning the meat to building depth of flavour in the broth.
Traditionally associated with Montserrat and other parts of the Caribbean, the dish is prepared using goat meat, herbs and spices that give it its distinctive character. Its slow-cooking process allows the flavours to develop gradually, producing a rich, hearty stew.
Bramble emphasised patience and balance as visitors watched the ingredients come together. The demonstration showed how this one-pot dish reflects generations of culinary knowledge passed through families and communities.
Reflecting on the common ground between culinary traditions around the world, Bramble observed that “food often connects people across geographical and cultural boundaries, even when the ingredients and methods differ.”
Many countries, he noted, “have dishes that bring together meat, vegetables, herbs and spices in a single pot, creating meals that are both nourishing and rooted in local traditions.” Yet, he explained, “each cuisine retains its own identity through the ingredients, techniques and cultural influences that shape it.”
Discovering a new culinary tradition
For attendees, the session offered more than an opportunity to watch a dish being prepared. Fatima Marioud, who attended the demonstration, said it was her first introduction to Caribbean cuisine.
“I had never really explored Caribbean food before, so this was a completely new experience for me. It was interesting to learn about the ingredients, the preparation, and the cultural background of the dish. I am leaving with a new appreciation for a cuisine I had not encountered before,” she said.
The session formed part of SIBF 2026’s Cookery Corner programme, which introduces visitors to culinary traditions from around the world. Through the preparation of goat water, Bramble offered audiences an opportunity to explore Caribbean heritage alongside the fair’s literary and artistic offerings.