Easy Jamaican Mannish Water Recipe
Mannish water has been a staple in Jamaican cuisine for many generations. It is made from goat meat, dumplings, and various spices and seasonings that are common in Jamaican cooking. The exact recipe for mannish water varies from person to person, but one of the defining ingredients in mannish water is goat meat, which many Jamaicans consider to be a delicacy. This dish is generally considered a comfort food and is often served at special events and celebrations. From funerals to weddings, Mannish water is guaranteed to be on the menu.
The origins of mannish water are steeped in mystery and folklore. Many claim that the dish was created as a way to use up leftover goat meat, while others claim that it was originally a medicine for various ailments. The meat is slow-cooked in the soup, which helps to tenderise it and infuse it with the flavours of the other ingredients.
Along with goat meat, mannish water is typically made with dumplings, which are small balls of dough that are added to the soup. The dumplings are usually made from a simple mixture of flour, baking powder, salt, and water, and they help to thicken the soup and provide a soft and chewy texture.
With its flavourful combination of goat meat, dumplings, and spices, it is a comfort food that is both nourishing and delicious. Whether served at a special celebration or just for a family meal, mannish water is a staple of Jamaican cuisine that will continue to be loved and enjoyed for generations to come.
Here is an easy recipe for real, authentic Jamaican Mannish Water. Just don’t look inside! You might see something staring back at you. Enjoy the blissful ignorance!
- 2 lbs goat head and belly
- 1/4 cup(s) White vinegar
- 4 cup(s) water
- 4 cloves crushed garlic
- 6 allspice berries
- 2 lbs diced yellow yam
- 4 medium carrots
- 2 large cho cho, peeled, diced
- 1 lb irish potato
- 6 green bananas
- Clean goat parts with lime and vinegar.
- Pour 6 cups of water in a pressure cooker, with garlic, allspice berries and goat head and belly and pressure cook for 30 minutes.
- Turn off heat and allow the pressure cooker to cool.
- Pour mixture into a separate pot and allow to boil.
- Add diced yam, carrots, cho cho, Irish potatoes and green bananas.
- Stir the mixture a few times, cover and leave to cook.
- Add Soup Mix, All Purpose Seasoning, thyme, crushed scallion and whole scotch bonnet pepper, Margarine, Black Pepper and salt.
- Stir well and leave to simmer for 15 minutes. Enjoy