GWJamaica Cook Book

Ingredients

2 lb goat head and belly
1⁄4 cup white vinegar
14 1⁄2 cups water
4 cloves garlic, crushed
6 whole pimento berries
2 lb yellow yam, peeled and diced
1 lb carrot, peeled and diced
2 large cho-cho, peeled and diced
1 lb Irish potato, peeled and diced
6 fingers green banana, cut in circles
1 cup flour
1 1⁄4 tsp salt
1 packet cock soup mix
1 tbsp Caribbean traditions all purpose seasoning
2 sprigs thyme
2 stalks scallion, crushed
1 whole scotch bonnet pepper
1 tsp margarine
1⁄2 tsp grace Caribbean traditions black pepper
1⁄4 cup white rum (optional)

Preparation

Cut goat head and belly in small pieces then clean in a mixture of vinegar and 4 cups water. Pour 6 cups water in a pressure cooker. Add 4 cloves crushed garlic, pimento berries and goat head and belly and pressure for 20 minutes. Turn off flame and allow pressure cooker to cool. Pour mixture into a 6 quart pot. Add 4 cups water to pot and allow boiling. Add diced yam, carrots, cho-cho, Irish potatoes and green bananas. Stir, cover and leave to cook.

To make spinners: Combine flour, 1/4 tsp salt and 1/2 cup water in bowl and knead to make a smooth dough. Leave dough to relax for 15 minutes. Make small spinners from the dough then add to the pot, stir and cover.

For seasoning: Add cock soup mix, all purpose seasoning, thyme, crushed scallion and whole scotch bonnet pepper, margarine, black pepper and 1 tsp salt.

Stir well and leave to simmer for 15 minutes. Turn off the flame and mix in the rum.