Mannish Water Recipe
A traditional Jamaican goat soup made with goat head, green bananas, yam, and a blend of island spices. A true cultural delicacy.
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Ingredients
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Broth & Meat
Aromatics & Seasoning Paste (Scotch Bonnet Pepper Stuffing - 'seasoning buid')
Vegetables & Roots
Garnish & Finish
Method
Broth & Meat
- 1
Clean and prepare goat
Rinse goat head/neck pieces well under cold running water. If using whole head, remove brains if you prefer and split the head for easier cooking. Trim excess fat and any loose membranes. Pat dry.
- 2
Parboil and skim
Place the cleaned goat pieces in a large stockpot. Add 2 liters of water and 1 tablespoon of salt. Bring to a rapid boil over high heat for 10 minutes to remove impurities. Reduce heat, carefully discard that water, and rinse the meat and pot to remove scum.
- 3
Build the broth
Return the meat to the pot. Add the remaining water (about 4 liters), quartered onions, crushed garlic, whole scotch bonnet peppers (keep whole for flavor without too much heat), thyme sprigs, whole pimento berries, 1 tablespoon salt, and 1 tsp freshly cracked black pepper. Bring to a boil, then reduce to a simmer.
- 4
Simmer until tender
Cover and simmer gently for 1.5 to 2 hours (longer if pieces are large), until the goat is tender and beginning to fall from the bone. Skim foam occasionally and adjust heat to maintain a gentle simmer.
Aromatics & Seasoning Paste (Scotch Bonnet Pepper Stuffing - 'seasoning buid')
- 5
Make seasoning paste
While the meat simmers, combine the greens (parsley, thyme leaves, scallion), chopped scallions, chopped ginger, seeded scotch bonnet pepper (or keep seeds if you want more heat), ground pimento, and 1/2 tsp salt in a small food processor or mortar and pestle. Pulse into a coarse paste (green seasoning). Scrape down sides and set aside.
- 6
Add paste to pot
About 30–40 minutes before the broth is done (when the goat is tender), stir in the seasoning paste to the pot. Taste the broth and add additional salt if needed (up to the remaining 1 tablespoon). Continue simmering to meld flavors.
Vegetables & Roots
- 7
Prepare and add roots
When the goat is fork-tender (after about 1.5–2 hours), add the peeled green bananas, yam chunks, potatoes (if using), carrot, and pumpkin. Push the vegetables down into the broth so they are submerged. Continue simmering gently for 25–35 minutes until the roots are cooked through but not mushy — they should be tender and hold shape.
- 8
Check seasoning and heat
Taste and adjust seasoning: add salt, more cracked pepper, or carefully pierce a scotch bonnet and stir a small amount if you want more heat. If broth is too concentrated, add up to 500 ml hot water and simmer 5 minutes more.
Garnish & Finish
- 9
Remove whole peppers and thyme stems
Before serving, remove whole scotch bonnet peppers if left whole and any large thyme stems and pimento berries (if you prefer). Taste final soup and adjust seasoning.
- 10
Serve
Ladle Mannish Water into bowls with generous pieces of goat and roots. Garnish with chopped scallion and fresh thyme leaves. Serve hot with lime wedges on the side for squeezing over each bowl.