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.
Preparing Jamaican Mannish Water is not just about cooking; it’s about embracing tradition, flavors, and a sense of togetherness. As I embarked on this culinary journey, I was reminded of the vibrant and diverse culture that makes Jamaican cuisine so special.
To start, I carefully cut the goat head and belly into small pieces, taking great care to ensure that every part was cleaned thoroughly in a mixture of vinegar and water. This step was crucial to guarantee that the flavors melded seamlessly and the dish would be at its best.
I combined the cleaned goat pieces with water, crushed garlic, and aromatic pimento berries in the pressure cooker and cooked for 20 minutes.
The flame was turned off and the pressure cooker was allowed to release its steam and cool. Transferring the flavorful mixture into a large 6-quart pot, I added more water and allowed it to come to a rolling boil.
To complete this hearty meal, I added a medley of diced yam, carrots, cho cho, Irish potatoes, and green bananas. Each ingredient contributed to the rich tapestry of flavors and textures that define Mannish Water.
But what is Mannish Water without those beloved dumplings? I combined flour, a touch of salt, and water to create a smooth dough. After a brief moment of relaxation, I crafted small spinners, each a loving touch to the dish.
Cock soup mix, all-purpose seasoning, fragrant thyme, crushed escallion, and a whole scotch bonnet pepper infused the broth with a symphony of spices. A dollop of margarine, a pinch of black pepper, and a final touch of salt perfected the balance of flavors.
The Mannish Water was allowed to simmer for 15 minutes after which the grand finale – a generous splash of rum was added. It was now ready to serve and enjoy!
Jamaican Mannish Water Recipe
Step into the heart of Jamaica's rich culinary heritage with a steaming bowl of Mannish Water. This unique and hearty soup is more than just a meal; it's a cultural experience that resonates with the island's traditions and flavors.
- goat head and belly
- 2 goat head and belly
- 1/4 cup white cane vinegar
- 4 cup water
- 4 cloves garlic crushed
- 6 whole pimento berries
- 2 lb yellow yam peeled
- 4 medium carrots peeled
- 2 large cho cho peeled
- 1 lb irish potato
- 6 fingers green bananas
- 1 cup flour
- 1/4 tsp salt
- 1/2 cup water
- 1 packet cock soup mix
- 1 tbsp all purpose seasoning
- 2 sprigs thyme
- 2 stalk escallion
- 1 whole scotch bonnet pepper
- 1 tsp soft margarine
- 1/2 tsp black pepper
- 1/4 cup 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.