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Ingredients Edit

  • 2 lb lean oxtails, jointed
  • ½ lb pres soaked dry beans, split peas or lentils
  • 2 small onions
  • salt to taste
  • 2 or 3 medium carrots
  • ½ bunch chives
  • 2sprigs thyme
  • 1 whole hot pepper (scotch bonnet )
  • 2 or 3 cloves garlic

Directions Edit

  1. In a large saucepan put meat, carrots, soaked peas or beans with water to cover ingredients.
  2. Cook until meat and beans or peas are tender.
  3. Skim off fat and add more water to make required quantity of soup.
  4. Add all ingredients and simmer until soup has a mellow taste.
  5. Remove hot pepper before it bursts. Discard pepper or eat it on the side if you dare!
  6. Correct seasoning and if desired, add sherry before serving hot.

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