(No Ratings Yet)
Loading...Mannish Water is a celebrated Jamaican goat soup traditionally served at weddings, holidays, and Sunday gatherings. Long-simmered goat meat is combined with ground provisions, spinners, and callaloo in a richly seasoned broth. Each spoonful delivers deep, savory comfort with a gentle hum of scotch bonnet heat.
Prep Time25 mins
Cook Time180 mins
Total Time205 mins
Servings6
Yield6 to 8 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 18 gFat
- 7 gSaturated Fat
- 42 gCarbs
- 6 gFiber
- 5 gSugar
- 38 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 95 mgCalcium
- 4.5 mgIron
- 28 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the goat and broth
- 3 lbs goat meat, bone-in and cut into chunks
- 2 gallons cold water
- 1 large yellow onion, quartered
- 4 scallions, smashed
- 8 sprigs fresh thyme
- 6 garlic cloves, smashed
- 2 whole scotch bonnet peppers, left whole
- 1 tbsp whole pimento (allspice) berries
For the ground provisions and greens
- 1 lb yellow yam, peeled and cut into 1-inch chunks
- 4 green (unripe) bananas, peeled and halved crosswise
- 2 medium Irish potatoes, peeled and cubed
- 2 large carrots, peeled and sliced on the bias
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tsp kosher salt, plus more to taste
- 8 oz callaloo or baby spinach, roughly chopped
For the spinners (dumplings)
- 2 cups all-purpose flour
- 1 tsp salt
- 3/4 cup cold water
- 1 tbsp vegetable oil
Directions
- Rinse the goat meat under cold water and place it in a large stockpot with the water, onion, scallions, thyme, garlic, scotch bonnet peppers, pimento berries, black peppercorns, bay leaves, and 1 teaspoon salt. Bring to a boil over high heat, skimming any gray foam that rises to the surface.
- Reduce the heat to low, cover, and simmer gently for 2 to 2.5 hours, until the goat meat is fork-tender and pulling away from the bone. Top up with hot water as needed to keep the meat submerged.
- Meanwhile, make the spinners: stir the flour and salt together, drizzle in the water and oil, and mix with a fork until a stiff dough forms. Pinch off teaspoon-sized pieces and roll between your palms into thin 3-inch logs. Set aside on a floured tray.
- Lift the goat from the pot and pull the meat from the bones in bite-sized pieces, discarding bones and large pieces of fat. Strain the broth through a fine sieve into a clean pot and return both the broth and shredded meat to the stove.
- Bring the broth back to a steady simmer and add the yam, green bananas, Irish potatoes, and carrots. Cook for 20 to 25 minutes, just until the vegetables are tender but still holding their shape.
- Drop the spinners into the pot one at a time and simmer for 8 to 10 minutes, until they float to the top and are cooked through.
- Stir in the callaloo or spinach and simmer for 3 to 4 minutes until just wilted. Taste and adjust with more salt, or remove the scotch bonnet peppers if you prefer a milder broth.
- Ladle the soup into large bowls, making sure each serving gets a generous share of goat meat, provisions, spinners, and greens. Serve hot with buttered hard dough bread, fried dumplings, or white rice on the side.
Cook’s Notes
- For the most authentic version, ask your butcher for a mix of cuts including shank, neck, and if available, goat foot and tripe; these bones and connective tissue create a deeply flavored broth.
- Leave the scotch bonnet peppers whole so they perfume the broth with fruity heat without making it unbearably spicy; burst one open only if you want serious fire.
- Mannish Water tastes even better the day after it is made, so consider cooking it a day ahead and reheating gently to allow the spices to fully meld.
- Green bananas stain the broth a deep tan and help thicken it; if you cannot find them, substitute with unripe plantains or extra Irish potatoes.
- Spinners are non-negotiable in a true bowl of Mannish Water; they soak up the rich broth and provide essential texture and heartiness.
