Jamaican Mannish Water

A hearty, deeply flavorful, and gelatinous soup made from a base of goat head and offal, simmered for hours with ground provisions and Scotch bonnet pepper. It’s renowned for its robust taste and legendary reputation.

Yield: 8-10 servings
Prep Time: 1 hour (including cleaning)
Cook Time: 3 – 4 hours

Ingredients

For the Goat & Broth:

• 1 goat head, cleaned and chopped into manageable pieces by your butcher
• 1 lb goat offal (a mix of liver, heart, tripe, and melt/spleen is traditional)
• ½ cup white vinegar
• 2 limes or lemons, juiced
• 1 large scallion, chopped
• 4 sprigs fresh thyme
• 1 scotch bonnet pepper, whole
• 1 medium onion, chopped
• 4 cloves garlic, smashed
• 1 tbsp pimento berries (allspice berries)
• 1 tsp black peppercorns
• Salt to taste

For the Soup:

• 1 large yellow yam, peeled and cubed
• 2 green bananas, peeled and sliced
• 1 large potato, peeled and cubed (optional)
• 1 cho-cho (chayote), peeled and cubed (optional)
• ½ cup cubed pumpkin (optional, for sweetness and thickness)
• 2 carrots, chopped (optional)
• 2 tbsp all-purpose flour (for dumplings, optional)

For Finishing:

• ½ cup cold water
• 3 tbsp cornmeal or fine corn flour
• A splash of white rum (traditional, optional)
• Chopped scallions and fresh thyme for garnish

Instructions

Step 1: Clean and Prepare the Goat

This step is crucial for a clean-tasting soup.

1. Place the chopped goat head and offal in a large basin. Rub thoroughly with the vinegar and lime juice, scrubbing the pieces well. Rinse under cold running water until the water runs clear. This removes any residual blood and impurities.
2. Place the cleaned goat parts in a large stockpot and cover with cold water. Bring to a boil for 10-15 minutes. You will see scum rise to the surface. Skim this off completely, then drain the water and rinse the goat pieces once more.

Step 2: Make the Broth

1. Return the cleaned goat pieces to the clean stockpot. Cover with about 1.5 gallons of fresh cold water.
2. Add the scallion, thyme, whole scotch bonnet pepper, onion, garlic, pimento berries, and black peppercorns.
3. Bring to a boil, then reduce the heat to a low, steady simmer. Cover and let it cook for 2.5 to 3 hours, or until the meat from the head is falling-off-the-bone tender. Skim the surface of fat occasionally.

Step 3: Prepare the Meat and Add Provisions

1. Once the goat head is tender, carefully remove the large pieces from the pot. Let them cool slightly, then pick the meat from the bones, discarding the bones. Return the meat to the pot.
2. Chop the cooked offal (liver, heart, etc.) into small, bite-sized pieces and return them to the pot.
3. Add the hard, starchy ground provisions first: the yellow yam and green bananas. Simmer for 15 minutes.
4. Add the softer vegetables: cho-cho, potato, pumpkin, and carrots (if using). Continue to simmer for another 15-20 minutes, or until all the provisions are fork-tender.

Step 4: Thicken the Soup

1. In a small bowl, mix the cornmeal with the ½ cup of cold water to create a smooth slurry.
2. While the soup is at a steady simmer, slowly stir in the cornmeal slurry. This will thicken the soup to a rich, slightly creamy consistency.
3. If adding dumplings, mix the flour with a little water to form a stiff dough. Pinch off small pieces and add them to the simmering soup. Cook for 5-7 minutes until they float.

Step 5: Final Seasoning and Serve

1. Season the soup generously with salt to taste. For the authentic finish, stir in a splash of white rum if desired.
2. Remove the whole scotch bonnet pepper and thyme sprigs.
3. Ladle the hot, hearty soup into bowls, ensuring each serving has a good mix of meat, vegetables, and broth.
4. Garnish with freshly chopped scallions and a pinch of thyme.

Important Notes & Cultural Context

• Acquiring Ingredients: Goat head and offal can be found at Caribbean, Latin, or Halal butchers. Call ahead to ensure availability and request that they chop the head for you.
• The “Power” of the Soup: Mannish Water’s reputation as an aphrodisiac and strength-giver comes from its high mineral content (from the bones), protein, and the belief in using the “whole” animal. It’s a true nutritional powerhouse.
• Handling the Scotch Bonnet: The pepper should remain whole and unpierced throughout the cooking process. This will infuse a gentle, aromatic heat without making the soup dangerously spicy. Removing it before serving controls the heat level.
• Texture: The long cooking of the goat head releases collagen, creating a naturally thick, gelatinous, and rich broth. The cornmeal slurry enhances this texture.
• A Labor of Love: This is not a quick weeknight meal. It is a traditional dish prepared for special occasions, Saturday mornings, or as a believed restorative. The extensive cleaning and long cooking time are essential to its unique character and flavor.