“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” Ruth Reichl

One of the all time favourite traditions for Jamaican gatherings is the classic Manish Water. “Ketch up yuh fire side” and get ready to make some good ole manish water. More than a broth but not quite a soup, it is

authentically Jamaican and we want you to know how.

INGREDIENTS:

Goat head, cleaned and chopped

Whole green pepper, black pepper

1pk. Chicken noodle

3-6 Green bananas

½ lbs Yam

3 Small Irish potatoes

Flour for dumpling

2 cho chos (optional)

1 Whole Scotch Bonnet pepperGarlic, escallion, thyme, pimento seed, salt to taste

METHOD:

Wash goat head.

Place in a large pot with enough water to cover the meat.

Add 3 teaspoons salt, 8-10 seeds of pimento and 5 crushed garlic cloves.

Cook over a medium/high flame until meat is tender.

Add more water and chicken noodle.

Peel potatoes, yam and cho chos, then cut into bite size pieces before adding to the pot.

For the green bananas, do the same (or cut off the top and bottom and slit skin before adding).

When these are almost cooked- add black pepper, thyme, a few pimento seeds, escallion, whole scotch bonnet pepper (do not let it burst open) and let simmer.

Serve hot.

Adapted from: www.jamaicans.com