Jamaican Goat Soup | How to make mannish water | Goat head soup

Introduce the dish as Mannish Water, a favorite Jamaican soup for special events.

Prepare different types of meat: goat leg, goat stripe, and goat head, cutting them into chunks.

Place all the meat into an Instant Pot on the pressure cooker setting to cook faster.

Make spinners (flour dumplings) by preparing the dough and setting it aside for later use.

Cut up 2 large carrots and set them aside, noting that no pumpkin will be used this time.

Peel the chocho, cut it in half, remove the core, and then cut it into chunks.

Prepare green bananas, leaving the skin on, and set them aside.

Peel the yellow yam and cut it into pieces, similar to how you would cut a pineapple.

Add dehydrated goat soup seasoning to the pot, separating the granules from the noodles using a strainer.

Optionally add half a beef bouillon and chicken noodle soup mix, removing the noodles from the mix as well.

Bruise scallion with the back of a knife to release flavor, then add to the pot along with thyme, scotch bonnet pepper, and pimento grains.

Transfer the cooked meat from the Instant Pot to a large pot on the stove, adding enough water to cover the meat by at least five inches.

Bring the liquid and meat to a boil, then add the diced yellow yam, green bananas, and chunks of chocho and potato.

Once the yam and chocho are halfway to three-quarters cooked, add the spinners by pinching off pieces of dough and rolling them into long skinny shapes.

Add all the seasonings to the pot and finish the soup.

Equipment Needed

Spice Level: