Name: Cow Foot Soup
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 1 scotch bonnet, left whole; 1 red pepper, chopped; 1 large stalk celery, cut in 2.5cm pieces; 1 bay leaf; salt and black pepper to taste; 1 bunch chadon beni (culantro); 200 g yellow split peas, soaked overnight in water; 5 eddoes or coco, quartered; 10 sprigs fresh thyme; 1 onion, chopped; 10 cloves garlic, chopped; 200 g calabaza pumpkin, cut in 2.5 cm. pieces; 2½ litres cold water; 2 large cow feet, cut into 16 pieces; 2 cobs fresh corn, quartered (optional); 1 large cassava, cut into 6 to 8 pieces

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

This is a simple but hearty soup. Served at lunch in the Caribbean when people tend to eat their main meal of the day, it will set you up for anything. You’ll need a large pot and some time to let it all cook. Ask your butcher to chop the cow foot for you to make it even easier. Don’t be squeamish about this cut of meat: it has a fantastic flavour and makes the most beautiful rich beefy stock.

Ingredients

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Ingredients

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