Mannish water isn’t your typical Saturday soup—it’s a special dish steeped in tradition and often served at important gatherings like setup (wake), nine nights, or large family events like Christmas cookouts. This light yet flavorful soup, made primarily from goat head and tripe, was less about being a meal and more about keeping the stomach warm and spirits high during late-night gatherings. Often served as an appetizer, mannish water is known for its invigorating properties, making it a staple at occasions where community and comfort are key.

Mannish Water

Ingredients:

For the Soup:

• 2 lbs goat head and tripe, cleaned and chopped
• 2 green bananas, peeled and sliced
• 1 medium yellow yam, peeled and cubed
• 1 small chocho (chayote), peeled and diced
• 2 medium carrots, peeled and sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 stalks scallion, chopped
• 2 sprigs fresh thyme
• 1 whole Scotch bonnet pepper (optional, for heat)
• 8 cups water
• 2 pimento berries (allspice)
• 1 packet cock soup mix (optional, for added flavor)
• Salt and black pepper to taste

Preparation Summary:

Prepare the Goat Meat:

1. Thoroughly clean the goat head and tripe, then rinse with lime juice and water. Place the meat in a large pot with enough water to cover it, bring to a boil, then reduce heat and simmer until the meat is tender (about 1.5 to 2 hours). Skim off any foam that rises to the surface.

Add the Vegetables:

1. Once the goat meat is tender, add the sliced green bananas, cubed yellow yam, chocho, and carrots to the pot. Allow the soup to simmer for an additional 20 minutes until the vegetables are tender.

Season the Soup:

1. Stir in the chopped onion, garlic, scallion, and thyme. For extra flavor, add the cock soup mix and the pimento berries.
2. Add the whole Scotch bonnet pepper if you want a slight kick, being careful not to burst it unless you prefer a spicier soup.

Final Touches:

1. Season the soup with salt and black pepper to taste, adjusting as necessary.
2. Let the soup simmer on low heat for another 10-15 minutes, allowing the flavors to meld together.

Cool & Serve:

1. Remove the Scotch bonnet pepper before serving to keep the heat level manageable.
2. Serve the mannish water hot, offering it as a warming appetizer at gatherings or as a comforting dish during late-night events.Mannish water is more than just a soup—it’s a taste of tradition, perfect for bringing people together during meaningful occasions. For a more detailed recipe and additional tips on making mannish water, check out Eat Jamaica. Whether at a setup or a family cookout, this dish will keep you warm and connected to your roots.