Samuels - Jamaican Soups: Natures Food for Brain Body in Harmony

The first time I had beef soup, waswhen my friend came on vacation from America. He asked me to drive himto his parents house in Clarendon. When we got there, his mother gave usbeef soup it was delicious.

Beef soup

Bowl of beef soup

BEEF SOUP

Ingredients:

to 1 pound soup meat with,

pound beef, or corned beef, and with or cornedpork,

(All meats should cut in chunks - pressure for12 to 15 minutes)

3-stacks of scallions (whole, beat with spoon) - Jamaican do not use onion in soups.

pound chicken feet (optional) - pressure for 6minutes

1 to 2 greenand ripening peppers (scotch bonnet) (whole)

2 tablespoons of sea salt

1 tablespoon of parsley (dried or fresh)

1 tablespoon of basil (dried or fresh)

1 teaspoon of marjoram (dried or fresh)

6 garlic cloves (mashed)

4 pieces of whole cloves

tablespoon rosemary (whole if fresh) (drieddiced fine) (optional)

1 teaspoon of pimento berries (diced) (removewhen finished)

Thyme (tie to two or three fingers)

1 tablespoon white vinegar and 1 tablespoon towash the meat)

60g pack chicken noodles (not cock soup - important!)

2 carrots (diced)

1 cho cho, known as chayote (peeled and diced)

2 small turnips (peeled and cubed)

1 pound of pumpkin (cut to half your palm, peeloff skin)

pound of potatoes (diced to big chucks)

1 pound of yellow yam (cut to half your palm)

1 pound of sweet potatoes (cut to half yourpalm)

1 tablespoon coconut oil (or olive oil)

8 cups of water

to 1 cup of water (use if soup too thick andsticking)

BEEF SOUP DUMPLING SPINNERS - To make flour dumplings spinners, addthe ingredients forming dough. Break small pieces roll between palms.

2 cups of flour, cup of water, 1 teaspoon of seasalt

Instructions:

First,strip, wash and dice vegetables, then divide into two separate containers, wewill call, seasoning container #1 and seasoning container #2. Divide theherbs as well. Dice the pumpkin, peel yam near using. Prepare flour dumplingsby add ingredients, and then roll dumpling spinners. Put aside for later.

Pressure-cookthe Soup meat and beef chucks in 6 cups of water for 12 to 15 minutes, with seasoningcontainer #1. Gauge Stove on flame 4 medium low. Start timing when whistlingstarts.

Ifusing chickens feet, add and pressure with beef chunks. (The objective is dissolvingit into soup richens body in the end.)

Afterthat, add 2 more cups of water, with seasoning container #2, and diced pumpkin.(Adding pumpkins now build soups body). Cover the pot properly with its' lid.Allow stirring!

Next,add diced or sliced pumpkin, Irish potato, yellow yam, add seasoning container#2 along scotch bonnet pepper.

Allowcooking for 10 minutes, and then add the dumplings. Leave the pot slightly openedwith stove gauged on flame 4 or medium low still.

Allowsimmer for 30 minutes then add diced or sliced sweet potatoes.

Addthe chicken noodle (not cock soup noodles).

Allowcooking for 15 minutes with stove gauged on flame 4 medium low still.

Watchthe soup, if it starts sticking on pots bottom put 1/2 to 1 cup more water,and turns flame on low. Stir in

Finish!Remove scallion and thyme sticks.

Thisrecipe serves for small family 3 to 4 people.

Total cooking time is 55 minutes, out 4 hours priorcooking, sealed refrigerator 2 days, freeze 4 months freshness.