GOAT SOUP/ MANNISH WATER || TERRI-ANN’S KITCHEN

Wash and clean 1 kilogram of goat meat with lemon and vinegar.

Season the goat meat with complete seasoning.

Place the goat meat in a pot and add fresh thyme.

Add enough water to cover the meat for soup.

Add salt to the pot while the meat is boiling.

After about an hour of boiling, add fresh seasonings: spring onion, okra, onions, and garlic.

Top up the water a little before adding carrots.

Add de Sheen (or yellow yam if preferred) to the pot.

Remove the scotch bonnet pepper before it bursts and add it to the pot.

Stir the ingredients together.

Add a handful of potatoes to thicken the soup later.

Add pimento cheese for extra flavor.

Add black pepper and universal vegetable seasoning (without MSG or preservatives).

Stir everything together and cover the pot.

Allow the soup to boil for 20 minutes.

Check the soup and stir again.

Add dumplings to the pot and stir gently.

Cook the dumplings for about 5 minutes.

After a total cook time of about 1 hour and 40 minutes, check the soup for doneness.

Dish up the soup into bowls, adding more dumplings if desired.

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