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
Cut goat head and belly in small pieces then clean in a mixture of vinegar and 4 cups water.
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.
Turn off flame and allow pressure cooker to cool.
Pour mixture into a 6 quart pot, add 4 cups water to pot and allow to boil.
Add diced yam, carrots, cho cho, Irish potatoes and green bananas.
Stir cover and leave to cook.
Combine flour, 1/4 tsp salt and 1/2 cup water in bowl and knead to make a smooth dough.
Leave dough to relax for 15 minutes.
Make small spinners from the dough then add to the pot, stir and cover.
Add cock soup mix, all purpose seasoning, thyme, crushed escallion and whole scotch bonnet pepper, margarine, black pepper and 1 tsp salt.
Stir well and leave to simmer for 15 minutes.
Turn off the flame and mix in the rum.
Serve hot for maximum enjoyment! Rum is optional.