How do you make Jamaican Mash water Soup?!
How do you make Jamaican Mash water Soup?
This soup is made on special holidays or events.I need the original recipe.That means with every part of the goat the recipe calls for.
Answers: It's actually called 'manish' water
Manish Water
Ingredients:
-1/2 lbs.Yam
-Flour for dumpling
3 to 6 green bananas
2 chochos (optional)
-Chopped up goat head
1pk. of Chicken Noodle
3 small Irish Potatoes
1 Whole Scotch Bonnet Pepper
-Whole green pepper,black pepper,
-Garlic, escallion, thyme, pimento seed,
-and salt to taste.
METHOD:
Wash chopped goat head. Place in a large pot
(pressure cooker best) with enough water to
cover the meat Add 3 teaspoons salt, 8 to 10
seeds of pimento and let cook.
Add 5 crushed garlic cloves Cook on a medium
high stove until meat is tender. Add more of
the water and also 1pk. Chicken Noodle.
Peel and cut up potatoes and chochos and add
the Peeled green bananas (or cut off the top
and the bottom and slit in the skin). Add the
yam when the bananas are almost done.
When almost done add the black pepper, thyme,
a couple pimento seed, escallion, and a whole
Scotch Bonnet Pepper. Note: Don't let it burst
open and let simmer. Serve hot. Servings: 1 recipe
Prep. Time: :30
Total Time:
Ingredients:
2 lb. beef chuck roast, bone included
3 cups butternut or acorn squash, diced and peeled
10 cups water, divided
2 cups carrots, cut in 1-inch chunks
1 cup turnips, cut in 1-inch chunks
2 tsp. ground allspice
2 tsp. salt
1 tsp. thyme leaves
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. ground red pepper
1-1/2 cups potatoes, cut in 1/2-inch chunks and peeled
1-1/2 cups sweet potatoes, cut in chunks and peeled
Parsley flakes
Directions:
Remove meat from bones. Cut meat in 1-inch cubes; reserve meat and bones. In a Dutch oven or large saucepot add squash and 2 cups water; bring to a boil. Reduce heat and simmer, covered until tender; about 15 minutes. Using potato masher, mash squash until smooth. Add reserved beef and beef bones, carrots, turnips, allspice, salt, thyme, garlic and onion powders, black and red peppers and remaining 8 cups water; bring to a boil. Reduce heat and simmer, covered, until meat is tender; about 1 hour. Add potatoes and sweet potatoes, simmer covered, until potatoes are tender; 20 to 30 minutes longer. Remove and discard beef bones. Sprinkle with parsley. When I worked in Jamaica, I saw it cooked alot, and your right it is a soup with everything but the kitchen sink in it.
Similar to "Rundown" with fish, the meat it best left with the bone-in, it makes a tastier broth and gives you something th chew on, the veg is up to you, yams, eddoes, carrots, onions, calallo, dasheen and spices like pimento leafs and ground pepper, a touch of salt, garlic and I use whole scotch bonnet peppers.
Cook it long and slow, if you making a large amount it can be done in the oven, I saw some caldroons in Jamaica you could cook a horse in, serve it with lots of hardo bread or johnny cake.
But make sure you use bone-in meat for the flavour, boneless will disappoint you, find a place that sells whole lamb and goat, if you cannot find alot of goat meat mix in some lamb as most markets have packets of lamb stew meat that has lots of bone in it, you can brown it in the oven for amore richer taste.