Mannish Water
A traditional Jamaican soup, Mannish Water is a rich and hearty dish made by simmering goat meat until incredibly tender. Loaded with root vegetables, aromatics like scotch bonnet and pimento, and finished with small, chewy dumplings called 'spinners', this soup is deeply flavorful and satisfying.
En original opskrift af Forkin
- Tid i alt
- 3 t.
- Portioner
- 6
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1.000 ggoat meat, bone-in, cut into 2-inch chunks
- 3.000 mlwater
- 1 stk.yellow onion, roughly chopped
- 5 fedgarlic, minced
- 50 gscallion, chopped
- 1 stk.scotch bonnet pepper, whole
- 5 gfresh thyme, whole sprigs
- 2 tsk.pimento berry, whole
- 2 stk.green banana, peeled and sliced 1-inch thick
- 2 stk.carrot, peeled and sliced into rounds
- 2 stk.potato, peeled and cut into large chunks
- 1 stk.chayote, peeled and cut into large chunks
- 1 spsk.salt
- 1 tsk.black pepper, freshly ground
- 2 spsk.jamaican white rum(valgfrit)
Dumplings
- 1 kopall-purpose flour
- 60 mlwater, for dumplings
- 1 knivspidssalt
Udstyr
ladle · mixing bowl · cutting board · knife · large stockpot
Fremgangsmåde
Trin for trin
- 1
Place the goat meat in a large stockpot and cover with the water.
Ca. 2 min.
Kokkens note: For a cleaner broth, you can rinse the goat meat under cold water before adding it to the pot.
- 2
Add the onion, garlic, scallions, whole scotch bonnet pepper, thyme sprigs, and pimento berries to the pot.
Ca. 3 min.
Kokkens note: Leaving the scotch bonnet whole imparts flavor without overwhelming heat. Be careful not to break it open.
- 3
Bring the pot to a rolling boil over high heat, then reduce the heat to maintain a steady simmer.
Ca. 15 min.
Kokkens note: Skim off any foam or scum that rises to the surface during the initial boil for a clearer soup.
- 4
Cover the pot and let the soup simmer for at least 2 hours, or until the goat meat is very tender and falling off the bone.
Ca. 2 t.
Kokkens note: Check the water level occasionally and top up with hot water if it reduces too much.
- 5
While the meat simmers, prepare the vegetables by peeling and chopping the green bananas, carrots, potatoes, and chayote.
Kokkens note: Keep the chopped potatoes and bananas in a bowl of cold water to prevent them from browning before you add them to the soup.
- 6
Add all the prepared vegetables to the pot with the tender goat meat.
Ca. 2 min.
- 7
In a small bowl, mix the flour and salt for the dumplings, then gradually add the water and mix until a stiff dough forms.
Ca. 5 min.
- 8
Pinch off small pieces of the dough and roll them between your palms to form small, elongated dumplings known as 'spinners'.
Ca. 5 min.
Kokkens note: Keep the spinners small as they will swell up when cooked.
- 9
Drop the spinners into the simmering soup one by one, along with the vegetables.
Ca. 3 min.
- 10
Continue to simmer for another 15-20 minutes, or until the vegetables are tender and the dumplings float to the top and are cooked through.
Ca. 20 min.
- 11
Carefully remove and discard the whole scotch bonnet pepper and the thyme sprigs.
Ca. 1 min.
- 12
Stir in the salt, black pepper, and optional Jamaican white rum. Taste and adjust seasoning as needed before serving.
Ca. 1 min.
Bevar den gode smag
Store leftover soup in an airtight container in the refrigerator.
Reheat gently on the stovetop over medium-low heat until hot throughout.