📝 About This Recipe
Mannish Water is Jamaica’s legendary 'power' soup, a rustic and aromatic goat broth traditionally served at weddings, parties, and festive gatherings. This soul-warming dish features tender goat meat, ground provisions like green bananas and yams, and 'spinners' dumplings, all simmered with scotch bonnet peppers and pimento berries. It is a bold, spicy, and deeply savory delicacy that is celebrated across the Caribbean for its invigorating properties and rich cultural heritage.
🥗 Ingredients
The Goat & Broth Base
- 3 lbs Goat Meat (cut into small 1-inch pieces, including head and tripe for authenticity)
- 12 cups Water (more as needed to maintain broth level)
- 10-12 pieces Pimento Berries (Allspice) (crushed slightly)
- 4 cloves Garlic (smashed)
- 1 inch piece Ginger (sliced and bruised)
Ground Provisions & Vegetables
- 1 lb Yellow Yam (peeled and cubed)
- 3 pieces Green Bananas (peeled and sliced into rounds)
- 1 large Cho-Cho (Chayote) (peeled and diced)
- 2 medium Carrots (sliced)
- 1/2 lb Coco (Malanga/Taro) (peeled and cubed)
The Spinners (Dumplings)
- 1 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1/3 cup Water (approximate for dough consistency)
Aromatics & Finishing
- 3 stalks Escallion (Green Onions) (crushed)
- 4 sprigs Fresh Thyme
- 1-2 whole Scotch Bonnet Pepper (do not cut open unless you want extreme heat)
- 1 packet Mannish Water Seasoning Mix (optional, for enhanced depth)
- 1 teaspoon Black Pepper
- to taste Salt
👨🍳 Instructions
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1
Wash the goat meat thoroughly with a mixture of water and lime juice or vinegar. Drain and pat dry.
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2
In a large heavy-bottomed stockpot or pressure cooker, add the goat meat, crushed pimento berries, garlic, ginger, and 12 cups of water.
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3
If using a pressure cooker, cook for 35-40 minutes until meat is tender. If using a regular pot, bring to a boil and then simmer for 1.5 to 2 hours, skimming off any foam that rises to the top.
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4
While the meat is simmering, prepare your ground provisions: peel and cut the yam, coco, cho-cho, and carrots into bite-sized pieces. Keep them in a bowl of cold water to prevent browning.
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5
Make the 'spinners' by mixing flour and salt in a small bowl. Gradually add water and knead until a stiff dough forms. Pinch off small pieces and roll them between your palms to create long, tapered dumplings.
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6
Once the goat meat is fork-tender, add the yam, coco, cho-cho, and carrots to the pot. Add more hot water if the liquid has reduced too much.
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7
Add the green banana slices and the spinners to the boiling soup. The spinners will sink at first and then float when they are nearly done.
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8
Stir in the crushed escallion, fresh thyme sprigs, and the whole scotch bonnet pepper. Be careful not to puncture the pepper!
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9
If using the Mannish Water seasoning packet, dissolve it in a little warm broth first and then pour it into the pot along with the black pepper.
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10
Simmer everything together for another 20-25 minutes until the vegetables are soft and the broth has thickened slightly from the starch of the provisions.
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11
Taste the broth and adjust salt as needed. Remove the scotch bonnet pepper and thyme stems before serving.
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12
Ladle the hot soup into bowls, ensuring everyone gets a generous mix of goat meat, provisions, and spinners.
💡 Chef's Tips
For the most authentic flavor, use a mix of goat parts; the bones provide the gelatinous body that makes the broth rich. Always keep the scotch bonnet pepper whole to infuse the soup with its floral aroma without the overwhelming heat. If you prefer a thicker soup, crush a few pieces of the cooked yam against the side of the pot and stir back in. To save time, you can use a pressure cooker for the meat, but always simmer the vegetables and dumplings in an open pot to control the texture. Leftovers taste even better the next day as the flavors continue to meld and deepen.
🍽️ Serving Suggestions
Serve hot in large mugs or deep bowls as an appetizer or a light main course. Pair with a cold Red Stripe beer or a refreshing glass of Jamaican sorrel drink. Provide extra slices of fresh scotch bonnet pepper on the side for those who want more heat. Serve alongside a piece of hard-dough bread for dipping into the flavorful broth. Traditionally enjoyed at night during outdoor social gatherings or 'nine-night' ceremonies.