Chef Noel Cunningham

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Jamaican Mannish Water (Goat Soup) Recipe

Spicy with a rich goaty flavour. Perfect for any large gathering one cup leads to another


Mannish water soup is served hot as an appetizer in Jamaica, at large gatherings, like setup (wake), weddings and parties. The broth is wonderful and full of deep, goat flavours with a hint of spice.” 



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 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.

Serve hot.