📝 About This Recipe
Mannish Water is Jamaica's legendary 'party soup,' traditionally prepared by men at large gatherings and celebrated for its bold, spicy, and restorative properties. This rich, earthy broth features tender goat meat, hearty ground provisions, and the unmistakable kick of Scotch bonnet peppers, all simmered together to create a complex depth of flavor. Whether served at a wedding or a backyard lime, this soup is a soul-warming staple that represents the heart of Jamaican culinary heritage.
🥗 Ingredients
The Meat
- 3 lbs Goat meat (including head and feet) (cleaned and chopped into small, bite-sized pieces)
- 1/4 cup White vinegar or Lime juice (for washing the meat)
Ground Provisions and Vegetables
- 1/2 lb Yellow Yam (peeled and cubed)
- 4 pieces Green Bananas (peeled and sliced into rounds)
- 2 pieces Coco (Malanga/Taro) (peeled and cubed)
- 2 medium Carrots (diced)
- 1 large Cho-Cho (Chayote) (peeled and diced)
- 2 medium Irish Potatoes (peeled and cubed)
Aromatics and Seasoning
- 4 stalks Scallions (crushed and tied in a bundle)
- 5 sprigs Fresh Thyme
- 1 tablespoon Pimento Berries (Allspice) (crushed)
- 1-2 whole Scotch Bonnet Pepper (keep whole to avoid excessive heat)
- 4 cloves Garlic (minced)
- 1 packet Mannish Water Soup Mix (optional, for enhanced depth)
- to taste Salt and Black Pepper
- 12-14 cups Water (as needed)
For the Spinners (Dumplings)
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/3 cup Water (added gradually)
👨🍳 Instructions
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1
Wash the goat meat thoroughly in a large bowl using water and vinegar or lime juice. Drain and pat dry.
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2
In a large heavy-bottomed stockpot or pressure cooker, add the goat meat, minced garlic, and crushed pimento berries. Cover with 8 cups of water.
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3
If using a pressure cooker, cook for 30-40 minutes until the meat is tender. If using a regular pot, bring to a boil and simmer for 1 to 1.5 hours, adding more water as necessary.
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4
While the meat is simmering, prepare your ground provisions: peel and cube the yam, coco, potatoes, and cho-cho. Slice the green bananas.
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5
Once the meat is tender, add the remaining 4-6 cups of water to the pot and bring back to a rolling boil.
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6
Add the yam, coco, carrots, and cho-cho to the pot. These take longer to cook and will help thicken the broth.
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7
Prepare the 'spinners' by mixing flour and salt with just enough water to form a stiff dough. Roll small pieces of dough between your palms to create long, tapered dumplings and drop them into the boiling soup.
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8
Add the green bananas and Irish potatoes to the pot.
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9
Stir in the crushed scallions, thyme sprigs, and the whole Scotch bonnet pepper. Be careful not to puncture the pepper unless you want extreme heat!
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10
If using the soup mix packet, dissolve it in a little cold water first to avoid lumps, then stir it into the pot.
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11
Season with salt and black pepper to taste. Reduce heat to medium-low and let the soup simmer for another 20-30 minutes until the provisions are soft and the broth has thickened slightly.
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12
Taste and adjust seasoning. Remove the thyme stems and the whole Scotch bonnet pepper before serving.
💡 Chef's Tips
For the most authentic flavor, use a mix of goat parts including the head and feet; the collagen creates a silky, rich mouthfeel. If you prefer a thicker soup, crush a few pieces of the cooked yam or coco against the side of the pot and stir them back in. Always keep the Scotch bonnet pepper whole and remove it before it bursts to maintain flavor without overwhelming spice. Let the soup sit for 15 minutes after turning off the heat; the flavors develop and settle beautifully. If you can't find yellow yam, substitute with extra potatoes or white sweet potatoes (boniato).
🍽️ Serving Suggestions
Serve piping hot in deep bowls, ensuring everyone gets a mix of meat, provisions, and a 'spinner'. Pair with a cold Red Stripe beer or a refreshing Jamaican sorrel drink to balance the heat. Serve with a side of hard dough bread for dipping into the rich broth. A small glass of white overproof rum on the side is a traditional accompaniment for many Jamaican men. For a complete feast, serve as a starter before a main course of Curried Goat or Jerk Chicken.