Mannish Water (Jamaican Goat Soup)

Mannish water is made from the offal of the goat -head, legs, intestines, and testicles etc. which are normally combined with green banana, coco, yam, dumplings and scotch bonnet pepper. White rum is some times added.
Mannish water is served at feasts and other large gatherings such as funerals. Its name is believed to be related to its aphrodisiac properties (served to men on their wedding day)  White rum may also be added
The earliest reference to mannish water was found in 1968 which has lead to the inference that it is a recent dish. It is a Jamaican favorite. You can use lamb if goat is not available

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2 lb goat head, intestine and feet (2 pounds lamb meat may be substituted)
1 1/2 gallons water
6 green bananas, sliced
1 lb yams, diced
1 1/2 cho cho (chayotes), seeds and skin removed, diced
1/2 lb dasheen ( taro root) , diced
1/2 lb carrots, diced
1/2 lb turnips, diced
4 ozs scallions, chopped
2 scotch bonnets or habaneros, chopped (Very hot )
3 sprigs fresh thyme, chopped
Salt to taste
1/2 lb flour (for Spinners)


1. Chop meat into small pieces (if not already chopped)

2. Wash and place in a 5 gallon container with 3 gallons of hot water.

3. When the water returns to a boil, simmer until meat is cooked soft (about 2 ½ -3 hours).

4. Peel green bananas and add all other ingredients, except for flour, i.e. vegetables, seasonings etc. cook uncovered for one hour more.

5. Use flour to make spinners. Add to stock.

6. Correct seasoning and remove hot peppers. Add more water if necessary.

Serve hot.

Serves 8-10

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