INGREDIENTS

INSTRUCTIONS

Date: Fri, 7 Jun 1996 11:10:31 +0200
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Place the beef in a saucepan and pour in enough water to cover.  Bring to
the boil, before lowering the heat and simmering for 1 1/2 hours.  In
another pan place spinach, cover with water, add a teaspoon of salt and
bring to the boil over a moderate heat. Cook for 10 minutes before
draining. Bland to a puree. Add the Scotch Bonnet pepper, onions, garlic,
thyme, spinach puree to the meat and season with salt and pepper. Pour over
the meat stock and bring to a boil over a moderate heat before allowing to
simmer for 20 minutes. Fry the okra in melted butter in a small frying pan
until lightly browned. Add to soup. Remove from heat and allow to stand for
five minutes before serving.
~- the orinigal recipe says the pepper should be removed before serving,
serious Chili-Heads will no doubt diced the pepper and=20 keep it a part of
the soup.
"From Sainsbury's recipe on packet of Scotch Bonnets"
>>at an outrageous price of =A32.49 for six ($3.75)<<
CHILE-HEADS DIGEST V3 #008
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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