Mannish Water

Sheep Heads

(contributed by Garry Vroegh, <>)

Ingredients Directions
  • 4-quarts water (or enough to cover sheep/goat head)
  • 2-pounds goat/sheep head, feet, or both
  • 2-pounds lamb stew meat
  • 2-small onions, chopped
  • 2-garlic cloves, minced
  • 10-pimento (all-spice) berries
  • 10-whole black peppercorns
  • 3-bay leaves
  • ½ cup vegetable oil
  • 4-carrots diced
  • 2-dasheens, peeled and cubed
  • 2-pounds potatoes, peeled and cubed
  • ¼ pumpkin (Big Mama Squash) peeled and cubed
  • 6-green bannanas, peeled
  • 5-scallions, finely chopped
  • 3 whole Scotch bonnet peppers
  • 2-cups Jamaican Overproof white rum

In a large, heavy pot, combine the water, head, meat, onions, garlic, pimento, peppercorns, bayleaves and salt. Bring the mixture to a rolling boil, and skim off any scum. Cover the pot, and over medium heat, cook for 30 minutes, or until the meat falls of the bone.

Saute the carrots, dasheen, potatoes, pumpkin, green bananas, scallion, and peppers in the oil for 3-5 minutes, then add to the stew. Cook the stew at LEAST an hour, 2-3 hours is better, and then add the rum. Cook one hour more before serving. This should serve 10-12. Adding finely chopped banana peel makes the soup "extra" mannish. Enjoy...

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 10-Dec-2001 11:58:30 EST