Mannish Water

Name: Mannish Water
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 2 lbs goat meat and offal, chopped; 10 cups water; 4 garlic cloves, minced; 1 tsp allspice berries, crushed; 1.5 tsp salt; 1 lb yellow yam, cubed; 3 green bananas, sliced; 4 stalks scallions, chopped; 4 sprigs fresh thyme; 1 scotch bonnet pepper, whole; 2 tbsp white rum

A traditional Jamaican goat soup simmered with green bananas, yellow yam, scotch bonnet pepper, and fresh thyme.

100 minMediumServes 6320 cal/serving

JamaicanSoupStovetopStandardHigh ProteinDairy-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

2 lbs goat meat and offal, chopped
10 cups water
4 garlic cloves, minced
1 tsp allspice berries, crushed
1.5 tsp salt
1 lb yellow yam, cubed
3 green bananas, sliced
4 stalks scallions, chopped
4 sprigs fresh thyme
1 scotch bonnet pepper, whole
2 tbsp white rum

Instructions

1

In a large stockpot, combine 2 lbs chopped goat meat and offal and 10 cups water, then bring to a boil over high heat.
2

Skim off any foam from the surface, then add 4 minced garlic cloves, 1 tsp crushed allspice berries, and 1.5 tsp salt.
3

Reduce heat to medium-low, cover, and simmer for 45 minutes until meat reaches an internal temperature of 160°F.
4

Add 1 lb cubed yellow yam, 3 sliced green bananas, 4 stalks chopped scallions, 4 sprigs fresh thyme, and the 1 whole scotch bonnet pepper.
5

Simmer covered for another 30 minutes until vegetables are tender and soup thickens.
6

Stir in 2 tbsp white rum, cook for 5 minutes more, and remove scotch bonnet pepper before serving.

Questions

How long does Mannish Water keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Mannish Water?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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