Mannish Water
A robust Jamaican goat soup spiced with allspice and Scotch bonnet, traditionally served as a hearty restorative broth.
Contains common allergens
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Instructions
- 1
Rinse the goat meat well, then place it in a large pot with 10 cups of water, the allspice berries, and a pinch of salt and bring to a boil.
- 2
Reduce the heat and simmer the goat for about 1 hour, skimming off any foam, until the meat begins to turn tender.
- 3
Add the green bananas, yam, and chayote and continue cooking for 25 minutes until the provisions are soft.
- 4
Make small spinner dumplings by rolling pinches of stiff flour dough between your palms, then drop them into the pot along with the garlic, scallions, thyme, and the whole Scotch bonnet.
- 5
Simmer for another 20 minutes until the dumplings float and the broth is rich, then discard the Scotch bonnet, season with salt to taste, and serve piping hot.
Plan it in Listahan
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