Authentic Jamaican Mannish Water (Goat Soup) Recipe

Jamaican Mannish Water, also known as Goat Soup, is a beloved dish in Jamaican cuisine that offers a unique taste of the island. This specialty soup showcases the rich flavors of goat meat combined with a medley of fresh herbs and spices, making it a standout option in the realm of international soups.

Imagine a warm bowl filled with hearty chunks of goat, vibrant vegetables, and aromatic seasonings that transport your taste buds straight to Jamaica. This recipe not only highlights the essence of the Caribbean but also invites you to explore the world of specialty soups that are both nutritious and delicious.

The Best Jamaican Mannish Water Recipe

A bowl of Jamaican Mannish Water filled with goat meat and vegetables, served with lime, on a rustic table.

This authentic Jamaican Mannish Water is a flavorful and hearty soup, featuring tender goat meat, fresh herbs, and a blend of spices. The broth is rich and savory, with a hint of spice that complements the robust flavors of the ingredients, making it a comforting choice for any occasion.

Ingredients

2 lbs goat meat, cut into chunks
8 cups water
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon grated ginger
2 stalks scallions, chopped
1 medium carrot, sliced
1 medium potato, diced
1 green bell pepper, chopped
2-3 sprigs fresh thyme
2-3 whole pimento seeds (allspice)
1-2 Scotch bonnet peppers (whole, for heat)
Salt and pepper to taste
Lime juice for cleaning the goat meat

Instructions

Prepare the Goat: Clean the goat meat with lime juice and rinse thoroughly. Cut into chunks and set aside.
Boil the Goat: In a large pot, add the goat meat and water. Bring to a boil, then reduce to a simmer. Skim off any foam that forms on the surface.
Add Aromatics: After about 30 minutes of cooking, add the chopped onion, garlic, ginger, thyme, and pimento seeds. Season with salt and pepper.
Incorporate Vegetables: Once the meat is tender (about 1-1.5 hours), add the carrots, potatoes, and bell pepper. Continue to simmer until the vegetables are cooked through.
Finishing Touches: Add whole Scotch bonnet peppers for heat, adjusting to your spice preference. Let the soup simmer for an additional 15-20 minutes for the flavors to meld.
Serve: Remove the Scotch bonnet peppers before serving. Ladle the soup into bowls and enjoy it hot, garnished with additional scallions if desired.