MANNISH WATER | Caribbean (Jamaican) Goat Soup | The Seasoned Skillet

In a large stockpot, bring to rapid boil 12 cups of water. Carefully add the goat meat, garlic and pimento. Allow to boil for about 45 minutes or until the goat is mid-tender then proceed to step three (3).

If using a pressure cooker, combine 2 pounds of goat meat, garlic, and pimento seeds with 6-8 cups of water. Cook on high pressure for 25-35 minutes. Once the goat meat is mid-tender, proceed to next step.

Add the yam, potato, eddo (or any other ground provision), green banana, carrots, chocho, green onion, thyme, scotch bonnet peppers, and spinners. Season with vegetable bouillon, seasoning salt or all purpose seasoning, salt and pepper. Let the soup simmer, partially covered, for about 15-20 minutes.

While the vegetables are cooking, prepare the Jamaican spinners by combining flour and water to form a stiff dough. Shape into small dumplings. Then, Drop the spinners into the pot and cook for an additional 10-15 minutes until they are cooked through.

Taste the soup and adjust salt and pepper according to your preference, Remove the thyme sprigs, green onion stalks and pimento berries before serving, if desired. Serve hot, and enjoy.

Equipment Needed

Spice Level: