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.
2cupscassareep syrup (available in West Indian markets or online)
¼teaspoon ground allspice
2 whole Scotch bonnet peppers or other hot red chili peppers
1cinnamon stick, snapped in half
2teaspoonscoarse salt, or to taste
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.
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.