Trini oxtail soup

Yield: 4 to 6 Servings

INGREDIENTS

Oxtail - 2 lbs (3/4 inch pieces)

Green Seasoning - 1/2 cup Salt

Black Pepper

Water - 3 cups

Lemongrass - 2 leaves

Roucou - 1/8 cup

Dasheen - 1/2 lb (1/2 inch cubes)

Sweet Potato - 1/2 lb (1/2 inch cubes)

Green Banana - 4 (cut in half)

Ripe Plantain - 1/2 lb (1/2 inch cubes)

Eddoes - 1/2 lb (1/2 inch cubes)

Chadon Beni/Culantro - 1/4 cup

Scallions - 1/3 cup

Pimento Pepper - 1/4 cup

Onion - 1/4 cup

Garlic - 1/8 cup

Ginger - 1/8 cup

Flour - 1/2 cup

Cornmeal - 1/4 cup

Brown sugar - 1 tbsp

METHOD

1. Wash oxtail and drain

2. Season with green seasoning, salt and black pepper

3. Mix until fully incorporated

4. Cover and allow to marinate in the refrigerator for 4 to 6 hours or overnight

5. Cook in pressure cooker until oxtail is tender but does not fall off the bone (45 minutes to 1 hour)

6. Add oxtail and remaining liquid from pressure cooker into soup pot

7. Top with water, roucou and lemon grass and bring it to a boil over medium heat

8. Add dasheen, sweet potato, green banana, eddoes and ripe plantain

9. Cover and allow to cook for 5 minutes

10. Reduce heat to low

11. Add chadon beni, scallions, pimento, onion, garlic and ginger

12. Mix until fully incorporated

13. Cover and allow to cook for 10 minutes

14. Add flour, cornmeal, brown sugar and 1/2 tsp of salt to a bowl

15. Mix together

16. Add 1/4 to 1/2 cup of water

17. Knead until a smooth soft dough ball forms

18. Break off small pieces, roll into your hand and place in flour

19. Once finished, add the dumplings to soup and allow to cook (about 15 minutes)

20. Season with salt and black pepper

21. Enjoy!

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