Jamaican Mannish Water Soup
Jamaican Mannish Water Soup is a traditional goat soup enjoyed by many. Also known as goat head soup, this broth-based soup is best enjoyed during the Christmas holidays.
Ingredients
Ingredients
- 1-2 lb goat meat cut into medium sizes
- 2-4 cloves garlic whole or crushed
- 1 cup pumpkin finely diced
- 2-3 green bananas sliced; skin on for some
- 1 large carrot finely diced
- 1 large russet potato finely diced
- 1 scotch bonnet pepper
- 3 sprigs fresh thyme
- 3 stalks escallion crushed
- 1 tbsp salt
- 2 tsp all-purpose seasoning
- 1 pkg ram goat soup mix
- 6 cups water
- A few pimento seeds
Spinners Dumpling:
- 1 cup flour
- Water
Instructions
Directions
- Wash and clean the goat meat in a bowl with clean water, vinegar, and lime.
- In a large pressure cooker pot, add goat meat, salt, water, pimento seeds, and garlic. Bring to a boil over medium heat.
- Allow the meat to cook for 20 minutes. Cover with a pressure cooker cover and cook for 20-25 minutes.
- Remove from heat and COOL for 5 -10 minutes under running water.
- Return to heat and bring back to a boil. Add more water if needed.
- Add thyme, pumpkin, carrot, and green banana to the soup base and cook for 15 minutes.
- Stir in soup mix and all-purpose seasoning, then continue simmering for 10 minutes.
- In the meantime, make dumpling dough and set it aside.
- Add the remaining ingredients - dumplings, potato, escallion, and scotch bonnet pepper.
- Stir and cook for another 10 minutes or until the soup comes together.
- Adjust to taste.
- Remove from heat and serve.
Directions for Spinners Dumpling:
- Sift the flour into a bowl, then add small amounts of water at a time and combine to make a stiff dough.
- Pinch small pieces of the dough and rub them between your palms. This will form long-shaped dumplings. Drop into the soup when ready.
Notes
Notes for Making Mannish Water
- Serve with your favorite side of bread.
- Get creative with this dish; you can add other ingredients such as yams, sweet potatoes, and cho-cho (chayote).
- After cooling, the soup can form a clear, thin film on the top; this is due to the boiled collagen from the goat meat. NEVER open the pressure cooker pot when hot. Allow the pot to cool under running water before opening it.