Jamaican Mannish Water Recipe

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  • Mannish Water 4
  • Mannish Water 2
  • Mannish Water
  • -10Servings+
  • 20 mPrep Time
  • 60 mCook Time
  • 1:20 hReady In
Print Recipe

Jamaican Mannish Water is a much loved, traditional favorite when it comes to soups. Often reserved for occasions with large crowds, this “goat soup” is a crowd favorite.

2 pound(s) goat head and belly
1/4 cup(s) white cane vinegar – > View on Amazon
4 cup(s) water
4 clove(s) garlic, crushed – > View on Amazon
6 whole pimento berries – > View on Amazon
2 pound(s) yellow yam, peeled, diced
4 medium carrots, peeled, diced – > View on Amazon
2 large cho cho, peeled, diced
1 pound(s) irish potato – > View on Amazon
6 finger(s) green bananas
1 cup(s) flour – > View on Amazon
1/4 teaspoon(s) salt – > View on Amazon
1/2 cup(s) water
1 packet(s) cock soup mix – > View on Amazon
1 tablespoon(s) all purpose seasoning – > View on Amazon
2 sprig(s) thyme – > View on Amazon
2 stalk(s) escallion – > View on Amazon
1 whole scotch bonnet pepper – > View on Amazon
1 teaspoon(s) soft margarine – > View on Amazon
1/2 teaspoon(s) black pepper – > View on Amazon
1/4 cup(s) white rum, optional

Ingredients

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Step by step method

  • 1

    Cut goat head and belly in small pieces then clean in a mixture of vinegar and 4 cups water.

  • 2

    Pour 6 cups water in a pressure cooker, add 4 cloves crushed garlic, pimento berries and goat head and belly and pressure for 20 minutes.

  • 3

    Turn off flame and allow pressure cooker to cool.

  • 4

    Pour mixture into a 6 quart pot, add 4 cups water to pot and allow to boil.

  • 5

    Add diced yam, carrots, cho cho, Irish potatoes and green bananas.

  • 6

    Stir cover and leave to cook.

  • 7

    Combine flour, 1/4 tsp salt and 1/2 cup water in bowl and knead to make a smooth dough.

  • 8

    Leave dough to relax for 15 minutes.

  • 9

    Make small spinners from the dough then add to the pot, stir and cover.

  • 10

    Add cock soup mix, all purpose seasoning, thyme, crushed escallion and whole scotch bonnet pepper, margarine, black pepper and 1 tsp salt.

  • 11

    Stir well and leave to simmer for 15 minutes.

  • 12

    Turn off the flame and mix in the rum.

Tips & variations

  • Serve hot for maximum enjoyment! Rum is optional.

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