Jamaican goat soup a.k.a mannish water is served hot as an appetizer in Jamaica, usually at large gatherings, eg. wakes, parties, domino tournaments etc. The broth is wonderful and full of deep, goat flavors with a blend of spices.
2 lb goat head and feet
1/2 lb pumpkin, washed and diced
2 carrots, peeled, washed and diced
1 Irish potato, peeled, washed and diced
3 cloves garlic, crushed
Few grains of pimento (allspice)
Salt to taste
1 cup flour (to make dumplings)
1 lb yellow yam
3 stalks scallion
3 fingers green banana, washed and sliced (leave skin on)
2 sprigs fresh green thyme
1 green hot pepper
2 packs soup mix or Grace Mannish water mix (for flavor)
Cut the goat’s head and feet into small pieces. Place in a medium-size pot of boiling water (The water must be enough to cover the goat’s head). Bring pot to a boil, over medium heat for 20 minutes. Remove from heat and discard the water.
Put the goat head and feet to boil over high heat. Add a few grains of pimento (allspice) and 2 cloves garlic. Boil the goat head and feet until partially cooked; add more water if needed.
Add the pumpkin, carrot and banana and allow to cook till tender. Meanwhile, make your flour dumplings. Set aside. Add yam, dumplings, scallion, thyme and hot pepper, soup mix; then salt and pepper to taste. Stir and lower the heat.
Let simmer until soup becomes thick then remove from heat.