Mannish Water - Goathead Soup Recipe

Mannish Water (Goathead Soup), slowly simmered in your favored zinc pan or a capacious pot. This hearty soup, brimming with a medley of vegetables, holds a special place in Jamaican culture, often enjoyed during ninth-night ceremonies—a cherished tradition commemorating loved ones. While the star ingredient is undoubtedly the freshly cut goat's head, don't hesitate to add tender goat's tripe and flavorful goat's feet to elevate the richness of this beloved dish. This robust soup is abundant with vibrant flavors and holds a revered status in Jamaican tradition, frequently served at ninth-night gatherings—a poignant ritual honoring loved ones.

Ingredients

4 lbs cut up goat's head
3 gallons of water
10 - 12 green bananas
1 lb flour for dumpling
1 lb coco
1 lb yam
1 lb carrot
1 lb cho cho
1 lb irish potato
1/2 lb scallion
3 medium sized scotch bonnet peppers
4 sprig. Thyme
salt to taste

Mannish Water, Goat Head Soup

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1. Begin by thoroughly cleaning and chopping the goat's head, tripe, and/or goat's feet. Bring 5 gallons of water to a boil in a large pot.
2. Once boiling, carefully add the prepared meat to the pot. Allow it to simmer gently for approximately 3 hours or until the meat is tender.
3. Next, add the vegetables and seasoning to the pot.
4. Peel and add green bananas, letting them cook for an additional hour.
5. Prepare dumplings and introduce them into the pot, then allow everything to cook together for another hour.
6. Before serving, remember to remove any hot peppers, and adjust the seasoning and water levels to taste if necessary.

Mannish Water - Goathead Soup Recipe

Ingredients

Click for more Goathead Soup pictures

Cooking Directions