Mannish Water

Jamaican

Mannish Water

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.

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 15 mins

Servings Size: 10

INSTRUCTION

INGREDIENTS

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

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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 boill.

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, JA Blends & Spices all purpose seasoning, thyme, crushed scallion and whole scotch bonnet pepper or a pinch of JA Blends & Spices Scotch Bonnet Pepper powder, margarine, black pepper and 1 tsp salt.

Stir well and leave to simmer for 15 minutes.

Lot 65 Lloyds Pen Bushy Park

Old Harbour, St. Catherine, Jamaica W.I

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