Mannish Water |

Chopped-up goat head, intestines and feet

Garlic, scallion, thyme, dried pimento berries, salt to taste

Whole green pepper, black pepper

3-6 green bananas

½ lb yam

3 small Irish potatoes

Flour for dumplings/spinners

2 cho chos (optional)

1 whole Scotch bonnet pepper


1. Wash chopped meat

2. Put in a large pot (pressure cooker best) with enough water to cover the meat.

3. Add three teaspoons salt, 8-10 seeds of pimento and let cook with five crushed cloves of garlic.

4. Cook on a medium/high stove till meat is tender.

5. Add more water

6. Peel and cut up potatoes and chochos and add

7. Peel green bananas (or cut off the top and bottom and slit skin)

8. Peel and add yam when bananas are almost cooked and lower flame so it simmers slowly.

9. When almost done, add black pepper, thyme, a few pimento berries, scallion, whole Scotch bonnet pepper (do not let it burst open) and let simmer

10. Serve hot

Try it! LL

MISS LILLAN’S Curried Goat



2 lb. mutton (goat) from Lillan Ltd

1 stalk escallion

2 cloves garlic

¼ sweet pepper

1 sprig thyme

2 thin slices fresh ginger

6-8 dried pimentos

1 tsp. salt

½ scotch bonnet pepper

2 tbsp. curry powder

1 tsp. salt

2 tbsp. oil (preferably coconut)

2 cups water

1 lb. potatoes, peeled & cubed

hearty portions of tender loving care


6-Easy Steps:

- Season mutton with escallion, garlic, sweet pepper, thyme, ginger, pimentos, curry powder and salt and allow to marinate for at least 30 minutes (preferably overnight).

- Scrape seasonings from meat and set aside before putting meat to fry in 2 tbsp. oil.

- Brown meat.  Add about 2 cups of water and simmer until soft

- Add more water if necessary.

- Return seasonings and add potatoes to meat.  Simmer until cooked about 2-3 hours.

- Serve hot with white rice, rice ‘n’ peas, roti or green bananas. 

Enjoy! Drop Miss Lillan a line about this or any epicurean adventure.  LL