Nothing beats a big bowl of hearty, warming soup. In the Caribbean soup is traditionally served on Saturday’s (Saturday Soup). So, as I happen to be in the mood for it today, here’s my version of a Jamaican classic – mutton soup.
Caribbean Mutton Soup
||2 hours, 30 minutes|
A Jamaican classic mutton soup.
- 3lb mutton (shoulder is best or another cut on-the-bone)
- 1 teaspoon pimento seeds
- 500g yam
- 1 packet pumpkin soup mix
- 1 large onion
- 1 large potato
- 1 cho cho
- 1 large carrot
- sprigs of thyme
- 1 tomatoes
- 1 bayleaves
- 1 scotch bonnet pepper
- 2 garlic cloves
- 1 teaspoon tomato puree
- 1 heaped teaspoon salt
- 1 teaspoon black pepper
A bit about a few of the ingredients, from top left across to bottom right of the picture:
Pumpkin – seeds can be roasted and eaten as a snack or for a topping
Scotch bonnet pepper – is one of the hottest in the world. It has a distinct fruity flavour that packs a punch, POW!
Yam – used in a similar way to potatoes, this variety is known as a hard yam and holds its shape well when cooking.
Dried soup mix – can be made without, but this mix helps give a better depth
Cho cho – looks like a pear with a texture and taste of cucumber.
Pimento seeds (also known as allspice) – looks like peppercorns and similar in flavour to cinnamon, cloves and nutmeg.
Peel the skins off the yam, cho cho, carrots, onions, potato, chop and set aside (once chopped put the potato in a bowl of salted water till ready to use, it will go brown otherwise). Chop mutton into bite-size pieces, add to a large saucepan and fill with enough water to cover the meat plus a bit extra.
||Bring to the boil, scum will now surface, remove this with a spoon. Add scotch bonnet pepper, pimento seeds and soup mix, reduce heat to a simmer, cover and cook for 2 and a half hours or until the meat falls off the bone. |
(Note: if you don't want the soup to be too hot, take the scotch bonnet pepper out after the first hour of cooking)
||In the final half hour of cooking add the chopped veg and all the other ingredients. Once done soup should be a thickish consistency, if not, take the lid off and whack the heat up and reduce until so. Serve. This recipe also works well with goat, lamb neck and chicken. |