Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This dish is traditionally credited to Guyana but has become part of the Trinidadian cooking repertoire as well. Although often referred to as a “soup,” it’s really a thick stew that is served over plain rice.


  • ½ pound oxtail, cut into 1-inch pieces
  • ½ pound stew beef, cut into 1-inch pieces
  • 1 pound pork shoulder, cut into 1-inch pieces
  • 3 tablespoons green seasoning
  • 2 cups white vinegar
  • 2 cups cassareep syrup (available in West Indian markets or online)
  • 6 whole cloves
  • ¼ teaspoon ground allspice
  • 2 whole Scotch bonnet peppers or other hot red chili peppers
  • 1 cinnamon stick, snapped in half
  • 2 teaspoons coarse salt, or to taste


  1. Rinse the meats in cold water, pat dry, and place in a large bowl. Add the green seasoning and mix well to coat the meats. Refrigerate for at least 2 hours or as long as overnight.
  2. Place the seasoned meats in a heavy-bottomed pot and add the vinegar, cassareep syrup, cloves, allspice, hot peppers, cinnamon stick, salt, and 8 cups of water. Cover and simmer for 1 to 1½ hours, or until the meats are tender. Serve with plain white rice.