The Jamaican Beef Soup is a favorite in Jamaica for Saturday soup. It is a hearty soup dish that features beef, carrots, pumpkin, cho cho (chayote squash), and yam. Often served with with flour dumplings.
Recipe
3 pints of water
2 pound(s) beef (on bone optional)
4 clove(s) crushed garlic
1/2 pound(s) carrot, cubed
1/4 pound(s) turnip, cubed
2 pound(s) pumpkin, cubed
1/2 pound(s) chocho, peeled and cubed
1 pound(s) yellow yam, peeled and cubed
FOR DUMPLING MIXTURE:
1 pound(s) flour
1/8 teaspoon(s) salt
1/4 cup(s) water
SEASONING FOR SOUP:
1 stalk(s) escallion
4 sprig(s) thyme
1 tablespoon(s) all purpose seasoning
1 whole scotch bonnet pepper
1 teaspoon(s) salt
5 whole pimento berries
2 sachets of soup mix
DIRECTIONS:
In a large pot bring water to a boil. Clean and chop soup bone/meat and add to the pot along with crushed garlic.
Add carrot, turnip, pumpkin, chocho and cook until the meat is tender. Peel and add yellow yam.
For Dumpling Mixture:
Combine flour with 1/8 tsp Little Jamaica sea salt and 1/2 cup water and knead to form a smooth dough. Cover and allow to relax for ten minutes.
Cut dough in about 12 pieces and shape into dumplings and add to the soup.
Seasoning for Soup:
Stir in Soup Mixes, beaten escallion, thyme, Little Jamaica all natural all purpose seasoning, scotch bonnet pepper, salt, pimento berries and few more fresh sprigs of thyme.
Simmer for 30 minutes on low heat.
Jamaican Beef Soup
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