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. * 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>