Goat Soup may sound strange to the unfamiliar; however, animal heads in many cultures are traditionally used to create a number of classic broths and soups around the globe.
However, those who find the unfamiliar and uncomfortable know that animal heads are pretty economical, and they create delicious broths for soup because they are made of diverse bones and muscles concentrated together in a small area.
In the Jamaican culture, goat head soup is also called mannish water – a classic, unique-tasting, and exotic- not-on-every-menu soup.
How to Make this Deliciously Tasty Goat Head Soup Recipe
While you can find goat head soup being sold by Jamaican street food vendors, you can also make it at home.
- Preparation Time – 15 minutes.
- Cooking Time – 5 hours.
- Total Prep & Cook Time – 5.25 hours.
- Serves – 6.
The List of Ingredients For a Goat Head Soup Recipe
Goat head soup ingredients are not expensive, although, depending on where you live, you may need to special order a goat head. By following this recipe, you will have a nutritious and uniquely delicious soup by day’s end.
- 1 Goat Head.
Pro-Tip – First, you’ll want to roast (or smoke!) the goat’s head as this brings out the rich flavors and removes that fat that would otherwise be required to be skimmed from the soup after cooking. Note that it is not uncommon to substitute the tongue or neck.
- 5 Quarts of Water.
- 3 Lbs. of Assorted Vegetables – Cut the Selected Vegetables into ½ Inch Diced or Equal Sized Pieces. The Goal is That These Pieces Should Fit on a Spoon.
Pro-Tip – Feel free to use any kind of vegetable you have in the fridge/pantry or any that you prefer. The following vegetables are good options to use when making this goat head soup –
- Kohlrabi (Green or Cabbage Turnip).
- Yellow Zucchini.
- Celery, but the choice depends on your taste and preferences.
Separate the green vegetables from the other orange, yellow and white vegetables. Add the separated green vegetables to the soup towards the end of the cooking process so you avoid overcooking them. Green vegetable options for this goat head soup recipe include –
- Green String Beans.
- Green Zucchini.
- Kale, to name a few.
- 2 Cups of Cooked Brown Rice.
Pro-Tip – You can substitute another grain like faro, wild rice, or wheat berries.
- 2 Cups of Cooked White Beans.
Pro-Tip – If you prefer, try another type of legume that you may prefer, like lentils.
Cooking Directions For this Goat Head Soup Recipe
Making goat head soup is not complicated – just be sure to follow the recipe below. It is noted that the quality and taste of the soup will improve when eaten the day after it’s made.
Step # 1
- Roast the goat head in a 375-degree F oven for 60 minutes.
- Drain off the fat.
- Put the remainder into a large stock pot with five quarts of water.
- Cover and simmer this on low heat for 5 hours.
- After the goat head has cooled, pick the meat from the bone.
- Cut the meat into even-sized pieces and set aside.
- Strain the stock for bone particles and reserve the strained liquid.
- Cut the vegetables you have chosen to include in your soup into small pieces. The goal is for the pieces to be of equal size and fit onto a spoon.Pay attention to your choice of vegetables so they don’t overcook and become mushy. Add firm or other root vegetables first, like carrots, parsnips, or turnips, because root vegetables take longer to cook. Green vegetables will tend to turn brown when overcooked, so hold these veggies back until near the end to keep them tender and appropriately cooked.
- Bring the vegetables and broth to a simmer and reduce heat to low to medium.
- Cook the vegetables in the broth until they are tender and thoroughly cooked. This should take about 20 minutes – depending on your final choice of vegetables.
- Season the soup to taste with salt.
- Just before serving, return the reserved goat meat to the soup broth and vegetables to reheat.
Optional – Garnish each bowl of soup with a spoonful of pesto. [Recipe provided below.]
What is a great garnishment for this goat head soup?
Many people love a fresh pesto as a final garnish for this goat’s head soup. The following offers a great and simple recipe for homemade pesto. Grab the food processor and combine all the ingredients – except the oil.
Ingredients to make Homemade Pesto Garnishment for this Goat Soup Recipe
- 2 Packed Cups of Fresh Basil.
- 1/4 Cup of Sunflower Seeds – Toasted & Cooled.
Roasting raw sunflower seeds is a simple and effective way to enhance their flavor. Preheat your oven to 350F degrees and arrange the shelled raw sunflower seeds in a single layer on a shallow pan. Toast the sunflower seeds in the oven for 8 to 10 minutes. Stir/shake the pan occasionally so they brown evenly without burning.
Pro-Tip – You can use walnuts as well.
- 1/4 Cup of Grated Parmesan Cheese – Freshly Grated is Always Preferred.
- 2 Teaspoons of Chopped or Smashed Garlic.
- 1/2 Cup 50/50 of Extra Virgin Olive Oil.
- A Pinch of Salt.
Slowly drizzle the oil until the mixture becomes coarsely pureed. Refrigerate before serving.
Or, to keep it simple, chop some fresh parsley to sprinkle before serving.
Can you cook the goat head any other way other than roasting it in an oven?
Note that you can cook the goat head prior to making the soup in a crock pot, but note that it is likely you will have to make an adjustment to the amount of stock or water required to complete the soup.
Is Goat Heat Soup nutritious?
Goat head soup is packed with nutrition, which makes this uniquely tasting soup both delicious and good for you.
What rock band had an album entitled Goat’s Head Soup?
The Rolling Stones released Goat’s Head Soup in 1973, with the lead single – Angie hitting number one on the U.S. charts.