A hearty, peppery soup made from goat head and feet simmered with green bananas, yam, dumplings, and fiery Scotch bonnet peppers.
Ingredients
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1 goat head, cleaned and quartered
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2 goat feet, cleaned
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2 green bananas, peeled and sliced
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1 large yam, peeled and cubed
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1 cho cho (chayote), peeled and diced
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3 Scotch bonnet peppers, whole
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6 pimento (allspice) berries
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4 stalks scallion, chopped
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4 sprigs fresh thyme
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1 onion, quartered
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6 cloves garlic
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Salt and black pepper
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3L water
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Flour dumplings: 1 cup flour, pinch salt, water to bind
Instructions
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1
Clean goat head and feet thoroughly with lime juice and vinegar. Place in a large stockpot with water and bring to a rolling boil.
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2
Skim any foam that rises to the surface. Add onion, garlic, allspice berries, thyme, and scallion. Reduce heat and simmer one hour.
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3
Add yam and green bananas to the pot. Continue simmering for thirty minutes until root vegetables are nearly tender.
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4
Mix flour and salt with enough water to form a stiff dough. Pinch off small pieces and drop dumplings directly into the simmering soup.
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5
Add cho cho and whole Scotch bonnet peppers. Simmer another twenty minutes until everything is cooked and broth is rich and flavorful.
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6
Season generously with salt and pepper. Serve piping hot in deep bowls, ensuring each serving gets a piece of meat and dumplings.
Did You Know?
Mannish water is traditionally considered an aphrodisiac in Jamaica and is always served at wedding receptions and late-night celebrations.