Jamaican Mannish Water with Green Banana and Dumplings
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Ingredients
- 800 g goat or mutton, bone-in pieces
- 3 green banana, peeled and sliced
- 300 g white yam, peeled and cubed
- 1 scotch bonnet chilli
- 4 fresh thyme sprigs
- 4 spring onions
- 150 g self-raising flour
- 2 carrots
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 42.3 g
- Carbohydrate
- 67.3 g
- of which sugars
- 7 g
- Fat
- 18 g
- of which saturates
- 7.8 g
- Fibre
- 8.1 g
- Salt
- 0.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the goat or mutton pieces in a large pot, cover with 1.5 litres of water and bring to the boil. Skim off any scum, then simmer for 1 hour until the meat is almost tender.
- 2
Mix the self-raising flour with a little water to a firm dough and roll into small dumplings between your palms.
- 3
Add the white yam, carrots, sliced green banana, thyme sprigs and the whole scotch bonnet chilli to the pot and simmer for 20 minutes.
- 4
Drop in the dumplings and cook for a further 10-12 minutes until they float and the meat falls easily from the bone.
- 5
Lift out the scotch bonnet, stir in the sliced spring onions and ladle the soup into bowls while hot.
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