Mannish Water recipe | How to make Jamaican Goat Head Soup!

Check the pieces of goat’s head to ensure burnt areas and small hairs are removed. If you scrape at these areas with the blade of a knife they will easily be removed.

Rinse meat under cold running water and place in a pressure cooker. Cover the meat completely with water, about 2 inches above the meat.

Add garlic cloves to the pot and cover. Place the pot on high heat and leave the pot on for 30 minutes. The actual pressure cook of the meat will only be about 15 minutes of that total time.

Carefully open the pressure cooker pot ONLY after all of the steam has been carefully released and the pot has cooled. Check the meat to ensure it is tender. If the meat is not fork tender, return to the heat and pressure for 10 more minutes.

Transfer the cooked meat to a large soup pot and add about 6 + cups of water depending on how much soup you want to make. Water will evaporate as the soup cooks so always start with more than you think you need.

To the pot add the chopped squash, carrots, chayote, coco, green bananas, okra and large onion. Cook vegetables for about 30 minutes or until fork tender.

Note on okra: If you want the okra pieces to stay whole, put them in later. I wanted them to break apart in the soup so I added them at this point.

Once the vegetables are cooked, it's time to make dumplings. Mix flour and about ½ cup of water to form a dough. Roll the dough into cylinders or rounds and add them to the pot.

Add in next all of the seasonings that will flavor the soup. Add in mashed scallions, scotch bonnet, pimento berries, bouillon cubes and noodle soup mix. At this point, add in the white potatoes as well as salt and pepper to taste.

Allow the soup to cook until the seasonings fall apart and adequately flavor the soup, about 25-30 minutes. Stir constantly so the noodles do not attach to the bottom of the pot and burn.

Serve soup hot and enjoy!

Equipment Needed

Spice Level: