| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Pulses and |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Salt Beef |
| 2 |
lb |
Mixed Produce — * see note |
| 1/2 |
lb |
Pumpkin |
| 12 |
|
Ochroes |
| 6 |
|
Green Bananas |
| 2 |
lg |
Potatoes |
| 1/2 |
lb |
Red Beans — or split peas |
| 1 |
sm |
Onion — per person |
| 2 |
|
Carrots Seasonings—– |
|
|
Garlic |
|
|
Scotch Bonnet |
|
|
Green Onions |
|
|
Thyme — etc. |
INSTRUCTIONS
* yam, tannia, cassava, dasheen etc.
1. Put the salt beef to soak overnight. 2. Cut into small pieces and cover
with water (2 pints). 3. Bring to the boil and simmer gently for 1 1/2
hours with beans or peas. 4. Add peeled and cut up produce. 5. Add the
onions (quartered), pumpkin (cut up), chopped seasonings and ochroes. 6.
Cook until vegetables are tender.
Tip #1: You can add any type of meat to "beef" up this basically meatless
dish e.g. chicken, beef, pork etc. The only requirement is that the pieces
remain large otherwise they will disappear in the soup. Tip #2: You can
make some flour dumplings and plunk them in the soup about 1/2 hour before
you are ready. Tip #3: This soup gets very thick very fast! A little water
and butter will thin it out.
Reprinted (without permission) from Naparima High School Girls Recipe Book
(with some modifications).
Recipe By : Nicole Farmer <N.Farmer@CAR0201.WINS.ICL.CO.UK>
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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