Jamaica's signature soup - Mannish water

The soup that Jamaica is most known for is goat soup otherwise known as manish water. You can see the recipe on this page.

The manish water is made from goat's meat, preferably the head and feet. In many cases the balls of the ram goat are also used to give the dish a special odor and flavor which the nanny goat's meat cannot give.



Manish water was originally made from the ram goat meat but it has become so popular that there aren't enough ram goat to supply to all the restaurants and homes which need it. So alternatively we have been using the Nanny goat to make the soup. But in order to get that special flavor which only the ram goat can give we have been using the ram goat noodle which is made from dehydrated ram goat meat.

 The soups can be made as a hearty meal or just a small amount of vegetables if you re serving by the cup.

This soups is served at almost every dance and party around the island and sometimes at weddings as well.

Many people will buy a live ram goat and butcher it themselves in order to get the most of it it and it's less expensive this way. At present the goat meat is the second most expensive locally farmed meat, only after sheep/lamb. Thy will use the head, feet and balls for the soup and the meat they will curry and serve with white rice.

I personally do not like the ram goat noodle so I ether make my soup without or used a spicy chicken noodle instead.

Variations for the ram goat soup:

• chocho
• pumpkin
• carrots
• taro

The trick with the mannish water is never to add too many ingredients or you may lose the real flavor of the soup. Adding the pumpkin and carrots is similar to making beef soup but it is not original. The soup was made primarily with the young green bananas because it was believed to be a sort of tonic for those who needed an extra boost. It was also believed to add more vigor and vim to a man who had it.

Continue to recipe here................