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

West Indian people love their Saturday soup especially Jamaicans like Miss Lillan.

Ingredients vary from household to household but for the most part include chicken (bone-in gives the pot a nice flavour), pumpkin (butternut squash), dumplings, whole pimento seeds, Scotch bonnet pepper, fresh escallion and thyme. Corn is optional.

Who is ready for a bowl?

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


** Click the SHARE button to save this recipe for future reference.


2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
¼ teaspoon granulated garlic (fresh chopped garlic even better)
2 ½ cup chicken broth
¼ cup flour
3 tablespoons lemon juice
1/8 teaspoon cayenne pepper, or to taste
2 teaspoons tabasco sauce
1 ½ lb Large shrimp (or if preferred M, XL or Jumbo) peeled and deveined
1 ½ lb lump crabmeat
¼ cup green onions, chopped
¼ cup fresh parsley or 1 ½ tablespoon dried parsley
3 cups cooked Parboiled rice from Lillan

Plus, hearty portions of love

- In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
- Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
- Add lemon juice, cayenne and tabasco sauce. Add shrimp and cook about 5 minutes.
- Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
- Serve over rice.

* Serves 8. Enjoy! LL

(via David Downer)

Miss Lillan’s Escoveitched Sea Trout Steaks


6-8 Sea Trout Steaks (2lb. Fish) from LillanLtd

¼ cup Flour (seasoned with salt and pepper)

Oil for frying (preferably coconut)

Salt and pepper and garlic for seasoning


Escoveitch Sauce

1 cup vinegar

1 cup water

¼ tsp. Salt

1tsp sugar

1 cup thinly sliced strips of chochos and carrots

2-3 medium sized onions, sliced into large rings

Sliced scotch bonnet peppers to taste.

 9-Easy Steps

1.     Wash fish steaks in lime & water, place on a cloth and dry

2.     Season with salt and pepper and garlic allowing ½ a tsp of salt for each pound of fish.

3.     Lightly dust with flour

4.     Fry fish in ½ in deep oil.

5.     As soon as fish is opaque, fish is ready.  Set aside.

6.     Boil 1 part of water with 1 part of vinegar with a pinch of salt and a teaspoon of sugar.

7.     Add strips of chocho, carrots, pepper to taste, pimento and onion rings.

8.     As soon as liquid boils, pour over fried fish steaks. 

9.      Hearty portions of tender loving care

Enjoy! LL

Cornmeal Pudding is a favourite among Jamaicans especially during Emancipation and Independence Day celebratory activities. Give it a try.



  • 5 cups or 2 ½ tins Coconut Milk*
  • 2 cups Cornmeal from LillanLtd
  • ½ cup grated Coconut
  • ½ cup Flour
  • ½ to 1 cup Brown Sugar, to taste
  • 2 tsp Vanilla Flavoring
  • 1 tsp Cinnamon (optional)
  • 1 tsp Freshly grated Nutmeg (optional)
  • ½ to 1 cup Raisins, or Mixed Fruit
  • Healthy portions of love

Homemade Coconut Milk*

Add coconut meat and 5 cups of water to blender. Blend until smooth. Then strain to get coconut milk (liquid).


7-Easy Steps for Cornmeal Pudding


- You will need a 12" x 8" oven proof glass dish (30 x 20 cm) or the equivalent. Preheat oven to 350° F and insert glass dish into oven (be sure to grease/butter the glass dish). Preheating will prevent all raisins from sitting on the bottom of the baking dish.

- Put all ingredients in a mixing bowl and mix together.

- If the mixture is too thick to pour, add more coconut milk or water and stir, a little bit at a time until it can pour easily.

- Pour mixture into the pre heated glass dish.

- Bake at about 375°F for about 30minutes. Test with a toothpick then pierce tiny holes on the top and pour ‘soft top’** mixture over the pudding mixture.

- Bake at 180°C/350°F for 30-45minutes until a knife inserted in the center comes out clean, and the top is a nice golden brown.

- Allow to cool. Serves 14. Enjoy!

To Make the Soft Top** mixture:

Mix 1 cup whole/evaporated milk, ½ tsp cinnamon powder, ½ tsp nutmeg and 1 cup brown sugar. Blend until the sugar dissolves. - LL

Are you cooking soup today? Miss Lillan recommends Red Peas Soup.

Pig’s tail specially packaged from Lillan. CHECK.
Red Peas from Lillan. CHECK.
Flour from Lillan. CHECK.
Coconut Milk. CHECK.
Carrot. CHECK.
Escallion. CHECK.
Pimento. CHECK.
Fresh Thyme. CHECK.


SHRIMP! (‘SWIMS’): There are so many ways to enjoy it. Peppered shrimp Middle Quarters-style, shrimp with sweet Thai chili sauce, roasted shrimp cocktail, shrimp scampi, shrimp salad, sweet and sour shrimp - you name it.

Choose either Medium, large XL or Jumbo-sized shrimp to prepare your favourite shrimp dish. Go wholesale at Lillan and save.


Click to enjoy this great find from Island Stylee showcasing Philly’s City Tavern Executive Chef, Walter Staib, learning about Jamaican cooking by the Rio Grande River in Portland, Jamaica.

p.s Miss Betty and daughter Miss Wissy are much like Miss Lillan. Tell us which would you try? The Pepperpot soup, Curried Chicken, Fricasse Chicken or Roasted Breadfruit?

Dinner in 15 minutes from Miss Lillan

When I got home I put a pot on the stove with half a bag of Irish potatoes and some water, and chopped in a few garlic scapes. While that simmered I preheated the grill, patted the Lillan steaks dry, sprinkled them with salt and pepper, and tossed them on for about 3 minutes per side. When the potatoes were tender I mashed them with a whisk (having left my potato masher) with a bit of butter and milk. Sour cream would have been good. Plate and serve. Perfect dinner tonight for two. ” LL

SEA TROUT STEAK: In Stock. Here’s an easy recipe guaranteed to impress. 


Take two Lillan trout steaks (fillets), place under a grill, in an oven or simply on an electrically-heated clamshell grill (like a George Foreman grill). Spread mayonnaise across them, cover with ground almonds, cook until golden brown and serve with a fresh green salad and homemade brown bread. Plus, hearty portions of love and care. Enjoy!

** Click the SHARE button to save this recipe on your timeline for future reference. LL

(via Goatsbridge)

Miss Lillan’s Cornmeal Porridge


  • ½ cup cornmeal (finely ground)
  • 2 ½ cups water (divided)
  • 1 (3-inch) cinnamon stick
  • Sugar and milk to taste
  • A tups of freshly grated nutmeg
  • Hearty portions of love



  1. Add cornmeal to a bowl. Pour in ½ cup water and let soak for 5 minutes.
  2. While the cornmeal is soaking, add the remaining 2 cups of water to a sauce pot along with the cinnamon stick. Cover and bring to a boil.
  3. Pour in soaked cornmeal as well as any liquid in the bowl, to the boiling water. Lower the heat to simmer and whisk to avoid lumps.
  4. Cook covered for 15 - 20 minutes.
  5. Remove the pot from the heat, sweeten with sugar and milk to taste, and stir to completion.
Sprinkle freshly grated nutmeg and serve. LL ————————————————— Total Time: 25 minutes

Yield: 3 cups


SATURDAY SOUP: Red Peas Soup. Who says yum?