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Title: Mannish Water (Goat Head Soup)
Categories: Caribbean, Jamaican
Yield: 12 Servings

2 lb Goat pieces;
- chopped, cleaned with
- water & vinegar,
- patted dry
1/2 lb Tripe;
- chopped, cleaned with
- water & vinegar,
- patted dry
4 Thyme sprigs; divided
6 cl Garlic; sliced
1 ts Allspice berries
12 c Water; divided
1/2 lb Yams; peeled & cubed
1/2 lb Taro root; peeled & cubed
2 Carrots; chopped
2 White potatoes;
- largely chopped
2 Green bananas;
- unpeeled but rinsed,
- split, chopped into
- 1" pieces
1 Chayote; cubed
4 Green onions; whole
2 Scotch bonnet pepper; whole
1 tb Adobo seasoning
1 1/2 ts Kosher salt; or to taste
1 ts Ground black pepper
1 c All-purpose flour
1/3 c Water
1/2 ts Kosher salt

Preparation time: 15 minutes
Cooking time: 90 minutes

Mannish Water (also known as Goat Head Soup) is a traditional
Jamaican soup recipe made with goat, tripe, fresh vegetables, Scotch
Bonnet peppers, herbs and spices, including adobo seasoning for real
depth of flavor.

Add the goat, tripe, sliced garlic, 2 thyme sprigs, allspice berries,
and 8 cups of water to a 6 qt pressure cooker. Cover and pressure
cook on high pressure for 35 minutes. Once done, allow the pressure
to release naturally for 10 minutes, then quickly release any
remaining pressure. Meanwhile, bring the remaining 4 cups water to a
boil on the stovetop or in a kettle.

Once the goat in the pressure cooker is done, and the pressure has
been released, pour the contents into a 12 qt stock pot over medium
heat. Carefully add 4 cups hot water to the stock pot. Bring the
mixture to a simmer.

Add yams, taro root, carrots, white potato, green bananas, chayote,
green onions, scotch bonnet peppers, 2 thyme sprigs, and adobo
seasoning.

Let the soup simmer, partially covered, for about 15 to 20 minutes.

Prepare the spinners by adding all-purpose flour and salt to a bowl
and stirring to combine. Add water and mix until a dough forms. Take
small pieces of the dough and roll them between your hands to make
small "spinners" or dumplings. Slowly add spinners to the pot and let
the soup simmer for an additional 15 to 20 minutes, until the
spinners are cooked through.

Taste the soup and season with salt & black pepper.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/mannish-water/>

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