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SCOTCH BONNET SOUP
  • 500g Shin Beef - cut into 2cm cubes
  • 454g Spinach - trimmed
  • Salt
  • Black Pepper - freshly ground
  • 2 Onions - chopped
  • 2 Garlic Cloves
  • 1 teaspoon Dried Thyme
  • 1 Scotch Bonnet pepper
  • 225g unshelled Prawns
  • 2 tablespoons Butter
  • 100g Okra - trimmed and sliced
    1. Place the beef in a saucepan and pour in enough water to cover. Bring to the boil, before lowering the heat and simmering for 1 1/2 hours. In another pan place spinach, cover with water, add a teaspoon of salt and bring to the boil over a moderate heat. Cook for 10 minutes before draining. Blend to a puree. Add the Scotch Bonnet pepper, onions, garlic, thyme, spinach puree to the meat and season with salt and pepper. Pour over the meat stock and bring to a boil over a moderate heat before allowing to simmer for 20 minutes. Fry the okra in melted butter in a small frying pan until lightly browned. Add to soup. Remove from heat and allow to stand for five minutes before serving.

     

     
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