Jamaican Cow Cod Soup

A potent and hearty soup made from the male genitalia of a bull, slow-simmered with aromatic herbs, roots, and ground provisions. It is one of Jamaica’s most famous “coolie” soups, revered for its supposed restorative and aphrodisiac properties.

Yield: 6-8 servings
Prep Time: 1 hour (including extensive cleaning)
Cook Time: 2.5 – 3.5 hours

Ingredients

For the Main Ingredient & Broth:

• 1 fresh or frozen bull penis (cow cod), about 2-3 lbs
• ½ cup white vinegar
• ½ cup lime or lemon juice
• 1 scotch bonnet pepper, whole
• 1 large onion, chopped
• 6 cloves garlic, smashed
• 4 scallions, chopped
• 4 sprigs fresh thyme
• 1 tbsp pimento berries (allspice berries)
• 1 tsp black peppercorns

For the Soup:

• 1 lb yellow yam, peeled and cubed
• 2 green bananas, peeled and sliced
• 1 cho-cho (chayote), peeled and cubed
• 1 large carrot, chopped
• 1 potato, peeled and cubed (optional)
• 3 tbsp rum (optional, but traditional)
• Salt to taste

For Thickening (Optional):

• 3 tbsp cornmeal or fine corn flour
• ½ cup cold water

Instructions

Step 1: Thorough Cleaning & Initial Prep (Most Crucial Step)

1. Thawing: If frozen, thaw the cow cod completely in the refrigerator.
2. Scrubbing: Rinse the cow cod under cold water. Using a coarse salt and the vinegar, scrub the exterior thoroughly to remove any impurities. Rinse.
3. Peeling: The skin is very tough. Use a sharp knife to carefully peel it away, similar to skinning a fish.
4. Soaking & Boiling: Place the skinned cow cod in a large bowl. Cover with water and add the lime/lemon juice. Let it soak for 30 minutes. Drain, then place it in a large stockpot. Cover with fresh water and bring to a rolling boil for 20-30 minutes. Skim off any scum that rises to the top. Drain and rinse the pot and the cow cod once more. This process is essential for achieving a clean-tasting soup.

Step 2: Simmer the Broth

1. Return the thoroughly cleaned cow cod to the clean stockpot. Cover with about 4-5 quarts of fresh cold water.
2. Add the whole scotch bonnet pepper, onion, garlic, scallions, thyme, pimento berries, and black peppercorns.
3. Bring to a boil, then reduce the heat to a very low simmer. Cover the pot and let it cook for 2 to 3 hours, until the cow cod is very tender and can be easily pierced with a fork. The cooking time can vary greatly depending on the size and age of the ingredient.

Step 3: Prepare the Meat and Add Vegetables

1. Remove the now-tender cow cod from the pot and place it on a cutting board. Let it cool slightly.
2. Slice it into thin rounds or small, bite-sized cubes. Return the meat to the pot.
3. Add the hardest vegetables first: the yellow yam and green bananas. Simmer for 10-15 minutes.
4. Add the remaining vegetables: cho-cho, carrot, and potato. Continue to simmer until all vegetables are tender.

Step 4: Finalize the Soup

1. To Thicken (Optional): Mix the cornmeal with the ½ cup of cold water to make a smooth slurry. Stir this into the simmering soup and cook for 5-10 minutes until the soup thickens slightly.
2. Season: Add salt to taste. Stir in the rum, if using.
3. Finish: Remove the whole scotch bonnet pepper and thyme sprigs before serving.

Cultural Context & Important Notes

• Reputation and Purpose: In Jamaican folk culture, Cow Cod Soup is the most famous “manish water.” It is overwhelmingly considered a powerful aphrodisiac and a tonic for male virility and strength. It is often consumed as a restorative after an illness or as a confidence-booster.
• Acquiring the Ingredient: This can be challenging outside of Jamaica. Specialized halal butchers, large Caribbean markets, or farms may be your best source. It is often sold frozen.
• Texture and Flavor: When properly cooked, the texture is similar to a very tender, gelatinous meat like ox tail or tendon. The flavor is mild and absorbs the spices and herbs of the broth.
• A Ritual Dish: This is not an everyday meal. It is a dish steeped in tradition, humor, and belief. The extensive cleaning and long cooking time are considered a necessary ritual to create the desired effect.
• Handling the Scotch Bonnet: The pepper must remain whole and unpierced to infuse a gentle heat without making the soup overwhelmingly spicy.