Oxtail Red Pea Soup

A proper Jamaican classic. Rich, hearty and slow-cooked until the oxtail is tender and the soup is thick with natural flavour. This is real comfort food — one pot, full of soul.

Serves: 6–8

Ingredients

  • 1.5kg oxtail, cut into large pieces

  • Salt, to taste

  • Black pepper, to taste

  • All-purpose seasoning

  • Garlic powder

  • Allspice (pimento)

  • Paprika

  • Browning

  • Olive oil

  • 1 litre water

  • 500g dried kidney beans, soaked overnight

  • 150g pumpkin, cut into chunks

  • 100g white yam, peeled and cut into chunks

  • 150g sweet potato, peeled and cut into chunks

  • ½ carrot, peeled and cut into 2–3 inch pieces

  • ½ cho cho (chayote), peeled and cut into chunks

  • 1 small onion, sliced

  • 4 garlic cloves, diced

  • 2 spring onions, diced

  • Dumplings & spinners (your choice)

  • 50g pumpkin soup mix

  • Fresh thyme sprigs

  • 1 scotch bonnet pepper, whole

Method

  1. Season the oxtail with salt, black pepper, all-purpose seasoning, garlic powder, allspice, paprika and browning.

  2. Heat olive oil in a large pot over medium-high heat. Brown the oxtail on all sides until well coloured.

  3. Add the soaked kidney beans and pour in 1 litre of water. Bring to the boil, then reduce heat and simmer for about 1 hour, until the peas begin to soften.

  4. Add the pumpkin and cook for 5 minutes.

  5. Add the yam, sweet potato, carrot, cho cho, onion, garlic and spring onions.

  6. Add a little more water — just enough to cover. Cover and simmer for 1 hour, stirring occasionally.

  7. Add the dumplings and spinners, followed by the pumpkin soup mix. Stir gently.

  8. Add the fresh thyme and whole scotch bonnet. Simmer for a further 15 minutes until thick and rich.

  9. Remove the scotch bonnet before serving.

Comments

comments