SoupMain CourseDinner

Mannish Water

Name: Mannish Water
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6人分
Cuisine: caribbean, jamaican
Ingredients: 1,000 g goat meat bone-in, cut into 2-inch chunks; 3,000 ml water; 1 個 yellow onion roughly chopped; 5 片 garlic minced; 50 g scallion chopped; 1 個 scotch bonnet pepper whole; 5 g fresh thyme whole sprigs; 2 小さじ pimento berry whole; 2 個 green banana peeled and sliced 1-inch thick; 2 個 carrot peeled and sliced into rounds; 2 個 potato peeled and cut into large chunks; 1 個 chayote peeled and cut into large chunks; 1 大さじ salt; 1 小さじ black pepper freshly ground; 2 大さじ jamaican white rum (お好みで); 1 カップ all-purpose flour; 60 ml water for dumplings; 1 ひとつまみ salt

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.

Forkinによるオリジナルレシピ

合計時間: 3 時間
人数: 6
難易度: 普通

アレルゲン情報： グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

1,000 ggoat meat, bone-in, cut into 2-inch chunks
3,000 mlwater
1 個yellow onion, roughly chopped
5 片garlic, minced
50 gscallion, chopped
1 個scotch bonnet pepper, whole
5 gfresh thyme, whole sprigs
2 小さじpimento berry, whole
2 個green banana, peeled and sliced 1-inch thick
2 個carrot, peeled and sliced into rounds
2 個potato, peeled and cut into large chunks
1 個chayote, peeled and cut into large chunks
1 大さじsalt
1 小さじblack pepper, freshly ground
2 大さじjamaican white rum(お好みで)

Dumplings

1 カップall-purpose flour
60 mlwater, for dumplings
1 ひとつまみsalt

調理器具

ladle · mixing bowl · cutting board · knife · large stockpot

作り方

手順

1
Place the goat meat in a large stockpot and cover with the water.
約2 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約15 分
調理のヒント： 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.
約2 時間
調理のヒント： 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.
調理のヒント： 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.
約2 分
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.
約5 分
8
Pinch off small pieces of the dough and roll them between your palms to form small, elongated dumplings known as 'spinners'.
約5 分
調理のヒント： 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.
約3 分
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.
約20 分
11
Carefully remove and discard the whole scotch bonnet pepper and the thyme sprigs.
約1 分
12
Stir in the salt, black pepper, and optional Jamaican white rum. Taste and adjust seasoning as needed before serving.
約1 分

おいしく保存

保存方法

Store leftover soup in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over medium-low heat until hot throughout.