| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jamaican |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Beef shanks |
| 1/2 |
lb |
Pigs tail |
| 2 |
lb |
Pumpkin, peeled, cubed |
| 1/2 |
lb |
Yam, peeled, cubed |
| 1 |
|
Thyme sprig, finely chopped |
| 1 |
|
Whole Scotch Bonnet pepper |
| 1 |
|
Garlic clove, minced |
|
|
Grated gingerroot to taste |
|
|
Salt & pepper to taste |
INSTRUCTIONS
>From John DeMers' Caribbean Cooking
"Next time you decide to make pumpkin soup during the holidays, try it a la
Caribe. This soup packs a good bit more punch than the one appearing on
most American tables."
Place beef shanks & pig's tail in 4 quarts water in a large pot. Boil until
almost tender, about 1 hour. Add pumpkin, yam, thyme, chile, & garlic; boil
until pumpkin and yam are soft. Discard cooked meats. Remove pumpkin & yam;
crush & return to pot. Remove chile & discard. Add gingerroot to taste,
then season with salt and pepper.
I have another version, almost the same but use stewing beef instead of
beef shanks, and lean salt beef or pork or pickled pig's tail. Leave these
meats in the soup, don't crush the pumpkin and yam. Add some chopped
scallions, near the end of cooking. If you use salted or pickled meat,
don't add any extra salt.
Posted to FOODWINE Digest 16 Sep 96
From: Leslie Duncan <duncan@VIANET.ON.CA>
Date: Mon, 16 Sep 1996 22:52:24 -0400
A Message from our Provider:
“Lust and selfishness do not equal love”