There is nothing more delightful than a steaming bowl of thick, hearty West Indian soup, whether it's a rich and spicy pigeon pea soup, a gooey cow heel soup or a beefy ox tail soup enriched with dumplings and provisions. A dash of pepper sauce and it's a nourishing, mouthwatering meal in a bowl.Bon App�tit!
CINNAMON DUMPLINGS
2 cups flour
1 tsp butter
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
METHOD
Place all ingredients in a mixing bowl and rub butter into flour until mixture is grainy; slowly add water and knead to a stiff dough. Cover and let rest for about 30 minutes.
Divide dumpling dough into two pieces, roll each piece into a rope-like shape about 12 inches in length, cut into two-inch lengths and drop into boiling soup.
Serves six to 8
OXTAIL SOUP with CINNAMON DUMPLINGS
2 lbs lean oxtail, jointed
1 tbs ground herb seasoning
1 tbs vegetable oil
3 cloves garlic, minced
1 large onion, chopped
1/3 cup chopped chive
2 tbs chopped celery
1 pimento pepper, chopped
2 sprigs thyme
1 hot pepper
1/2 lb pumpkin, peeled and cubed
2 lbs provisions, sweet potato, dasheen, cut into two-inch pieces
Salt and freshly ground black pepper to taste
METHOD
Rub herb seasoning onto oxtail and marinate for about 30 minutes.
Heat oil in a large soup pot, sear oxtail on both sides to brown.
Add garlic, onion, chive, celery, pimento pepper and thyme, cover with about eight cups of water and boil until oxtail is tender, approximately one hour.
Skin off any fat and froth from the surface. Add more water if you need to and bring the soup back to a boil.
Add pumpkin, and hot pepper, cook for another 15 minutes until tender, add provisions stir, and cook for 15 minutes, add dumplings and finish cooking, another ten minutes.
Season with salt and black pepper.
Serves 4 to 6
COWHEEL SOUP
2 lbs cowheels, cleaned
1 tbs ground herb seasoning
3 cloves garlic, minced
1 large onion, chopped
1/3 cup chopped chive
1 pimento pepper, chopped
2 sprigs thyme
1 hot pepper
2 lbs ground provisions, peeled and cut into two inch pieces
Salt to taste
1 tsp freshly ground black pepper
Dumplings (see recipe above)
METHOD
Place cowheels into a large soup pot and add herb seasoning, cover with about 8 cups water, add garlic, onion, chive, peppers and thyme. Boil until cowheels are tender, about two hours.
Remove any excess fat, add provisions and cook until tender, about 15 minutes.
Season with salt and black pepper.
Serves 4 to 6
PIGEON PEA SOUP
2 tbs vegetable oil
2 cloves garlic, chopped
2 onions, chopped
1/4 cup chopped celery
1/4 cup chopped chives
1 large sprig fresh thyme
4 ozs pumpkin, chopped
1 carrot chopped
1 lb fresh pigeon peas or one 14 oz tin
1/2 cup freshly made tomato sauce
2 cloves
1 hot pepper, left whole
4 cups chicken or vegetable stock
1/2 tsp sugar
Salt and freshly ground black pepper to taste.
METHOD
In a large soup pot, heat oil, add garlic and onion, saut� until fragrant and tender, about 4 minutes.
Add celery, chives, thyme, stir to combine.
Add pumpkin and carrot, stir and add pigeon peas, stir well.
Add tomato sauce, cloves, and hot pepper, cook for a few minutes more.
Add stock sugar, salt and pepper.
Bring to a boil, cover and simmer for about 20 to 30minutes,
If using fresh peas, cook for about 45 minutes.
Remove hot pepper.
Remove half the soup and puree in blender.
Return to pot and stir, add a little more broth or water to thin if necessary.
Bring to a boil, once again before serving.
Serves 4 to 6 as a main course.
