Caribbean

Mannish Water

Name: Mannish Water
Total time: 120 min
Yield: 5 servings
Cuisine: Caribbean
Ingredients: 2 lbs goat meat with bones, cut into pieces; 1 lb green bananas, peeled and quartered; 2 medium yellow yams, peeled and chopped; 2 chayote (cho cho), peeled and diced; 1 packet spinner dumpling mix (1 cup flour + water); 3 cloves garlic, minced; 1 bunch scallions, chopped; 1 Scotch bonnet pepper, left whole; 1 tbsp whole allspice berries (pimento); 4 sprigs fresh thyme

A robust Jamaican goat soup spiced with allspice and Scotch bonnet, traditionally served as a hearty restorative broth.

120 minutes

Serves 5

Lunch

Contains common allergens

Wheat

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Instructions

5 steps

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.

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