Mannish Water (Mannish water)
Overview
Mannish water is a peppery Jamaican goat soup. The head, feet and offal of a goat are simmered for hours with garlic, thyme, pimento and spring onion to make a rich broth. Chunks of green banana, yam, carrot and potato are added along with small hand-rolled flour dumplings called spinners, and a whole scotch bonnet pepper gives it heat. Some cooks add a splash of white rum. The broth is spicy, rich and gelatinous, and it is usually served in cups or small bowls at parties.
History
The soup is a centrepiece of Jamaican celebrations, served at weddings, dances and community gatherings, often made in big pots over an open fire. It has a reputation as a strengthening tonic and aphrodisiac for men, which is said to be where its name comes from. Many Jamaican families also make it at home as a hearty weekend meal, especially on Saturdays.
Main ingredients
Goat head and offal, green bananas, yam, spinner dumplings, scotch bonnet, thyme. The soup is built on goat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Tripe and offal soups · More soups from Jamaica
Recipe outline serves 4 · ~180 min
Ingredients
- 1.5 kg goat head, feet and tripe, cleaned and chopped
- 4 green bananas, peeled and cut
- 300 g yellow yam, 2 carrots, 2 potatoes
- 150 g flour with water for spinner dumplings
- 4 garlic cloves, thyme, 4 pimento berries, spring onion
- 1 scotch bonnet (whole)
- salt
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the goat parts in 3 l water with garlic, thyme and pimento for 2 hours.
- Add the bananas, yam, carrots and potatoes.
- Roll small spinner dumplings and drop them in with the scotch bonnet.
- Cook for 25 minutes more, remove the pepper and season.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
