There are several variations to fish soups as you make your way up and down the island chain of the Caribbean, so there’s no surprise that I have several recipes in my repertoire. This version is very similar to the fish broff (broth) you’d find in Trinidad and Tobago, which I shared a few years back. Fairly light when compared to the thick stew-like soups we enjoy in the Caribbean, but you can certainly add yams, green cooking bananas, sweet potatoes, dasheen and other ingredients if you like.

You’ll Need…

1 fish head (I used a halibut)
2 cups cubed Cod fish
1/2 large onion
3 scallions
2 tablespoon chopped cilantro
1 whole scotch bonnet pepper
8-10 cups water
2 fish stock cubes
1/4 teaspoon black pepper
1 tablespoon veg oil
1 large potato (cubed)
1/2 lime (juice)
2 cloves garlic
3 sprigs thyme
1 stalk celery
2 cups cubed pumpkin
small bunch watercress (thick stems removed)

* If making this gluten free, do go through the entire list of ingredients to ensure it meets with your specific gluten free dietary needs. (especially the fish stock cube). It’s important that you ask the person in your fish market to clean the fish head for you if you’re new to handling fish.

Heat your soup pot on a med heat and go in with the veg oil. Now add the thyme, celery, onion, scallions and black pepper. Turn the heat down to low and allow that to cook for about 4-5 minutes.

Add the fish head and black pepper and give it a good stir. Then add the water and fish stock cube (if you prefer to use fish stock instead of water, you can certainly do so). Turn the heat to high and bring to a boil.

As it comes to a boil add the diced potato and pumpkin.. then reduce to a rolling boil and let it go for 10 minutes.

Now add the lime juice, cilantro and cubed pieces of Cod and continue cooking for a final 10 minutes. So in total it will cook for 20 minutes from the time it came to a boil. You will notice that I did not add any salt as I find that the sodium content in the fish stock cube is enough to season the soup, however you can taste and adjust accordingly.

I must mention that I added the scotch bonnet pepper when the soup came to a boil, whole. As I wanted the flavor but not the raw heat. At the end of cooking you have two options.. remove it or burst it open and release that Caribbean sunshine (heat). Turn the stove off and add the watercress. The residual heat will heat through the cress!

A lovely light soup as I said at the top, with wonderful flavors of the Caribbean. I must warn you that the fish head will have bones, so be mindful of this when serving this to kids. You will also notice (depending on the fish you use) that it can be a bit oily, so try and skim off some of that oil as it settles at the top of the soup.

Serve with wedges of lime or lemons and some extra watercress will not hurt!

Gluten Free Meat & Poultry

Traditional Caribbean Chicken Foot Soup Recipe.

May 27, 2025September 26, 20147 Comments

It’s one of those soups you really have to try before passing judgement. Like so many traditional dishes from the Caribbean (and globally), you’ll find people will be cautious and at times have negative comments, even though they fail to give it a try. You’ll notice that in the Caribbean we tend to use most of the animal with great success. Feet/trotters, tails, snout.. yea, not all that appetizing or so you’d think.

After a few years of not having chicken foot soup, I must admit that I had to coax myself to come to terms about eating ‘feet”. But one spoonful and it took me back to my days on the islands where this would be a big part of “Soup Saturdays”.

You’ll Need…

1 lb chicken feet (cleaned and trimmed)
2 chicken stock cubes
1/4 teaspoon black pepper
4 green cooking bananas
5 small eddoes
2 medium sweet potatoes
2 potatoes
water
1 tablespoon veg oil
1 large onion
4 cloves garlic
1 scallion
4 sprigs thyme
1 scallion
2 cups diced pumpkin
salt (taste and adjust accordingly)
1 scotch bonnet pepper
2 medium carrots

* You can add flour dumplings, yams, cassava, dasheen and other ingredients to personalize this chicken foot soup. If you’re making this gluten free, do pay attention to the ingredients listed, especially if you’re adding dumplings.

We need to prep all the ingredients.. make sure your butcher clean and trim the chicken feet (remove the yellow skin and cut off the sort of toes) and prepare the vegetables. Peel, cut into big pieces (same size if possible) and wash. Set the prepared vegetables (and ground provisions) in a bowl covered with water to prevent them from going discolored.

Heat the oil on a medium flame in a soup pot and go in with the chopped scallion, onion, garlic and thyme. Turn the heat down to low and let that gently cook for about 4-5 minutes. Then add the washed (and trimmed) chicken feet to the pot. Turn up the heat to med-high.

Add about 4-6 cups of hot water to the pot and bring to a boil. Reduce to a rolling boil and let that go (partly covered) for about 25-30 minutes.

Now add all the other ingredients, bring back to a boil and let cook for another 25 minutes or so (add more water if necessary so everything is covered). You’ll notice that I didn’t give a specific amount of salt as the stock cubes will be heavy in sodium. Taste for salt and adjust according near the end of cooking. During the cooking process you may need to skim off any sort of residue you see at the top of the soup.

The goal is to have the chicken feet very tender and the vegetables/ground provisions must also be tender to the point where they’re starting to dissolve. This will also thicken the soup nicely.. as with traditional Caribbean type soups.

I had the scotch bonnet pepper in the soup ‘whole’ and I tried not to break it. We want the flavor of the pepper and not the raw heat.. well, unless you love that raw Caribbean sunshine! This must be served HOT and (you will) if you have leftovers, you can freeze it for dinner another day. Simply thaw (on your counter) and heat on the stove top on a very low heat. I rather this method than in the microwave.

Meat & Poultry

A Classic Caribbean Split Peas And Salted Pigtail Soup.

May 27, 2025March 9, 201422 Comments

This is a take on a basic but extraordinary soup my grandmother would make with simple ingredients like yellow split peas, herbs, salted cod instead of salted pig tail and tons of dumplings. She lived her entire 99 years without ever touching pork. However I love pork on my fork, so in my version I’ll be using pieces of salted pig’s tail for added flavor and that true Caribbean vibe in the pot.

You’ll Need…

2 cups yellow split peas
2 lbs salted pig tails
1/4 teaspoon black pepper
1 scotch bonnet pepper
1 tablespoon veg oil
1 large onion
4 sprigs thyme
4 large potatoes
3-4 cups coconut milk
6-8 cups water
2 scallions
4 cloves garlic
1 cup flour + water for dumplings

Note: If you don’t dine with the swine, you can easily use salted beef or bits of salted cod for the same flavor base. Additionally, you can make this split peas soup fully vegetarian and leave out the pork. Just add about 2/3 teaspoon salt in cooking.

Have your butcher cut the salted pig tail into one to 1.5 inch pieces for you or use a heavy Chinese clever to do so. Anything else and you’ll ruin your good knives. Rinse with cool water, place in a deep pot, cover with water and bring to a boil. Turn it down to a simmer and let it go for about 45 minutes. The goal is to remove most of the salt the pork was cured in and to help tenderize it so when cooked in the soup it will be falling off the bones. Then drain and set aside.

As the vegetable oil heats on a medium flame in a deep soup pot, prep the ingredients. Dice the garlic, onion and scallions and peel and cut the potato into quarters.

The oil should be hot now, so toss in the garlic, onion, scallion and thyme and reduce the heat to low. After about 3-4 minutes, go in with the black pepper and then toss in the pre-cooked pieces of salted pig tail. Raise the heat to medium and give it a good stir. Wash and drain the split peas (place in a strainer and run cool water while running your fingers though the grains), then add it to the pot.

It’s now time to add the water, coconut milk and potato to the pot and bring to a boil. Then lower to a simmer and drop in the scotch bonnet pepper ‘whole’! This will give us a ton of flavor but not the raw heat. Near the end you can remove the springs from the thyme as well as the whole scotch bonnet pepper. Or if you want that Caribbean sunshine, you can burst it for real fyah!

After about 50 minutes of simmering (remember to keep stirring) the pieces of pigs tail should be tender and the split peas should start to dissolve. A sign that it’s time to add the flour dumplings. In a bowl place the flour and enough water to make a soft but firm dough (tip – add a pinch of sugar to the dough) , then work with a fork then go in with your hands to make the dough ball. Let it rest for about 5 minutes, then start pinching small pieces off and shape into a sort of cigarette shape (spinners). Add to the pot and cook for another 8 minutes.

Now taste for salt (adjust accordingly) as we didn’t add any salt with the hopes that the remaining salt from the salted pig tail would be enough to season the pot accordingly, remove the pepper if you so desire and don’t forget to also get rid of the springs from the thyme.

IMPORTANT! This split peas soup will thicken drastically as it cools so be sure to add more water if needed.

Turn off the heat and serve HOT! You can always add carrots, green bananas and ground provisions to the pot if you desire, but I find that it’s not really necessary! However our grandmother would always include yam if it was in season. Also bear in mind that this is not like a North American soup, but more like a thick stew and it will (no matter how hard you try) turn out to be a very large pot of soup.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! Leave me a comment below – it’s appreciated.

Vegetarian

Vegetarian Roasted Sweet Potato And Squash Soup Recipe.

May 4, 2013May 4, 20132 Comments

This soup follows on the North American way of roasting root vegetables during the colder months to intensify their flavors and to bring out the natural sweetness. I’ve been calling Canada home in excess of 20 years, so it’s only natural that I use this technique, but with a Caribbean twist. You’ll see me add some richness with coconut milk and the Caribbean sunshine (scotch bonnet peppers) will make an appearance.

Unlike the heavy soups laden with ground provisions we are accustomed to in the Caribbean, this soup will be much lighter, but very filling and quite comforting.

You’ll Need…

1 acorn squash (butternut squash works well also)
1 large sweet potato
3 cups veg stock
1 large shallot
4 cloves of garlic (with skin)
1/4 scotch bonnet pepper
1/2 teaspoon salt
fresh ground black pepper
2 tablespoon olive oil
3/4 cup coconut milk

Note: you can also add your fav herbs and top with freshly grated nutmeg and chopped chives.

Cut the sweet potato, squash and shallot in half. Then using a spoon, scoop out the inside of the squash and discard. Now brush each (cut side) with the olive oil and place then cut side facing down on your roasting tray, along with the garlic (skin on). Place the tray in a 375F heated oven for about 35-40 minutes.

In the meantime you can dice the scotch bonnet pepper, very finely. Remember to wear gloves when handling such hot peppers and do wash your hands with soap and water before touching anywhere. Don’t use any of the seeds or white membrane directly surrounding the seeds as that’s where the raw heat will be.

Allow the roasted vegetable to cool a bit so we can easily handle them, then using a spoon, scoop out all the flesh and place into your soup pot. Remember to remove the skins from the garlic and shallots and place them in the pot as well.

Basically all the other ingredients listed above goes into the pot at this point. Bring to a boil and reduce to a simmer for 20 minutes.

After 20 minutes (remember to stir every 4-5 minutes) it’s time to puree a bit and make smooth. I used my submersion blender and went at it for about 1 minute. I ended up with a smooth and silky soup. Do taste for salt and adjust accordingly. If you don’t have a submersion blender you can (make sure to allow it to cool a bit first) use a traditional blender to puree it. You can then place back in the pot and reheat a bit since we had to cool it down so it’s safe to work with in the blender.

Top with chopped chives and make sure you have some good bread to enjoy this lovely roasted vegetarian soup. There will be enough here for about 6 people as a side dish or starter and 4 people as a complete meal with toasted bread.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Gluten Free Meat & Poultry

Cow Heel (cow foot) Soup Recipe.

November 12, 2014March 31, 201318 Comments

Ladies and gents, I must confess that I’m not a fan of cow heel (cow foot or bull foot) soup and if it were up to me, this recipe would not have been found here as I normally don’t cook this. However, a fan on the CaribbeanPot.com Facebook page sent in a request and being the good boy I am.. I got the pot bubbling. Clevlan, this one is for you my brethren.

You’ll Need…

2 lbs cow heel *
1 teaspoon salt
1 scotch bonnet pepper
2 carrots (cut in big pieces)
3 potatoes
1 cup yellow split peas
4 sprigs thyme
2 scallions
1 tablespoon veg oil
Okra (about 8-10)
1/2 teaspoon black pepper
4 pimento berries (optional)
1 large onion
2 cloves garlic
12-16 cups water
1 cup diced pumpkin

Dumplings
– 1 cup flour (all purpose)
– pinch salt
– water

Notes: Make sure the cow heel is clean and cut into small pieces for easier cooking. Keep the scotch bonnet whole or burst open at the end if you want the kick from the heat it possesses.

Heat the vegetable oil in a deep pot on medium heat, add the diced onion, garlic, pimento berries, thyme, black pepper for 3-5 minutes and then add the cow heel. Stir well, then add the yellow split peas, salt, carrots and cover with water.. raise the heat to high and bring to a boil, then reduce to a simmer. Cook for about 2 hrs or 1/2 hr if using a pressure cooker. Drop the scotch bonnet pepper whole as it simmers.

As it simmers you’ll notice stuff gather at the top of the pot, skim and discard. After 2 hours the peas should be tender to the point where it will melt away and start thickening the soup. The pieces of cow heel will now be tender (and go gelatinous) , so it’s time to start adding the other ingredients. You can certainly add yams, dasheen, eddoes, green bananas etc, but I tried to keep this soup simple.

After adding the okra, potato, chopped scallions and pumpkin, it will take about 30 minutes to finish. So in a small bowl prepare the dumplings.. the flour, pinch of salt and enough water to form a soft but firm (to touch) dough. Let that rest for 15 minutes (cover with plastic wrap). Then the last 10 minutes of cooking, pinch small pieces of dough and roll between your hands to form a small cigar. Add to the pot and let cook for the final 10 minutes.

You will definitely need a large pot as no matter how hard you try.. when making any Caribbean soup, it always turns out to be a huge feast. There will be enough here for at least 8 people as a main dish. Taste for salt the last 4 minutes and adjust accordingly. Remember you can personalize this soup with the addition of yams, sweet potato, cassava, dasheen and cooking bananas, so get creative. If you want to add additional flavor you can always add a soup mix (Grace or Maggi) to the pot the final 30 minutes of cooking, but this is really not necessary.

At the end fish out the sprigs from the thyme and don’t forget to get the scotch bonnet pepper out. I like the kick from the pepper, so I usually burst it in the soup and enjoy the explosive flavor. But proceed with caution as it will be live with that Caribbean sunshine.

IMPORTANT – Do not add flour dumplings if doing this recipe gluten free as it will not meet with your gluten free dietary needs.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Soups & Stews Vegetarian

Coconut Curry Pumpkin Soup

June 2, 2025November 6, 201215 Comments

As we move closer to the holiday season I’ve decided to share some tasty Caribbean inspired appetizer recipes with you all. So for the entire month of November you’ll see your taste buds challenged with some twists on traditional Caribbean dishes. But done in such a way that you can easily serve them during your holiday gatherings. We’ll start off with 3 ingredients I simply adore.. pumpkin, coconut and curry. The end result is a wicked coconut curry pumpkin soup which can be served in small bowls or shooter glasses, so you can pass them around to your guests.

You’ll Need…

2 tablespoon coconut oil
1 cup chopped onions
1 minced garlic clove
3 cups vegetable broth
1 tablespoon curry powder
1/2 tsp salt
1/4 tsp ground coriander
4 cups diced pumpkin
1 Cup coconut milk
1/4 scotch bonnet pepper
1/2 cup diced celery
1/2 teaspoon grated ginger

* chives for garnishing

Notes: I used the leafy part of the celery to garnish. The coconut oil was used to maintain that wonderful coconut undertone, but you can certainly use vegetable oil as well. Additionally, to keep this fully vegetarian I used vegetable stock, but you can certainly use chicken stock for an additional level of flavor.

Start off by prepping all the ingredients. Peel, wash and cube the pumpkin into 3/4 inch pieces. Dice the onion, garlic and celery and chop the scotch bonnet pepper very finely. Remember to wear gloves and wash you hands with soap immediately after handling such hot peppers. Don’t include any of the pepper seeds or white membrane surrounding the seeds as that’s where the true fire is.

Heat the coconut oil in a deep pan on medium heat then add all the fragrance building ingredients (celery, garlic and onion). Allow that to sweat down for 3-4 minutes on low heat. Then add the curry powder and ground coriander. With your heat still on low, stir so the curry gets an opportunity to toast and start coating the bottom of the pot. Grate in the ginger and allow this to cook on low for 4 minutes.

Now that we have a wicked flavor base it’s time to add the diced pumpkin and give it a good stir.

It’s now time to add all the other ingredients (salt, veg broth and coconut milk) and bring to a boil. Then reduce to a gentle simmer and allow to cook until the pumpkin pieces becomes tender and starts to fall apart (about 25 minutes).

The ideal way to serve this pumpkin soup is to have it smooth, so out came my hand blender and with about 1 minutes of working it, I had a silky soup. Try not to overwork it or you’ll end up with a frothy mess. Do remember to taste for salt and adjust accordingly.

As your guests arrive you can pour some of this coconut curry pumpkin soup in little serving bowls or in shooter glasses and serve. This soup is packed with true Caribbean flavor and I assure you that though it’s fully vegetarian, your guests will be craving every drop.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry Soups & Stews

Caribbean Smoked Turkey Soup

June 2, 2025September 25, 201212 Comments

Smoked and/or salted meats are a must for a good Caribbean soup, so when my eyes crossed paths with the smoked turkey legs when we were out shopping a few days back.. let’s just say we shared a connection. Soups in the Caribbean are thick and hearty as most stews are in North America, so if this is your first time learning about how we make soups, don’t get alarmed. If you can’t source smoked turkey legs, you can certainly use necks or wings and if all fails, use any smoked meat you can source (ham bone, ham hocks..etc).

You’ll Need…

1 smoked turkey leg
2 potato
1 sweet potato
1lb dasheen
4 eddoes
1 scotch bonnet pepper
1 teaspoon salt
1/4 teaspoon black pepper
1 pack Grace cock soup
water (10-14 cups)
1 carrot
1 sweet corn
fresh thyme (4 sprigs)
1 tablespoon fresh oregano
1 onion
4 cloves garlic
1 cup black eye peas
1 tablespoon veg oil
4 okra
1 tablespoon tomato paste
2 scallions

Optional – (flour dumplings)
1 1/2 cup all purpose flour
pinch of sugar
water

Notes. Optional ingredients – yam, green banana, cassava.. etc. If you don’t have the Grace cock soup.. use a spicy noodle soup (Maggi) or chicken stock. You can add any greens you like (spinach, callaloo etc) or cabbage as well . And a nice addition would be some cubed pumpkin.

Chop the onion, garlic, scallions and herbs. Then heat the oil in a deep soup pot and add the chopped ingredients. Allow that to cook for 3-5 minutes on low heat. To soften the onion and create a wonderful flavor base.

Wash and drain the black eye peas (a good substitute would be yellow split peas) and add it to the pot along with the chopped carrot. Then add the smoked turkey leg and pour in the water, add the scotch bonnet pepper, salt and black pepper. Bring to a oil and reduce to a simmer.

Allow to to simmer away for 45- 60 minutes or until the peas are tender. In the meantime peel and prep the root vegetables. Using a potato peel or sharp pairing knife, remove the skin off the dasheen, eddoes, potato, sweet potato and remove the stems off the okra. Try to cut each in even sized pieces so they cook evenly. If you prepped this before it time to place it in the pot, remember to cover will cool water to prevent them from going discoloured. The corn is optional, but I like adding it. Cut each corn into 4-5 pieces and give a good rinse before adding to the pot.

After 50 minutes or so the peas should be tender and you should have a pot packed with flavour. Remove the smoked turkey leg and set aside to cool. Now gently add everything into the pot and bring to a boil, including the packet of ‘cock’ soup. If you find that the liquid does not cover the vegetables, add a bit more water.

Strip the pieces of meat off the bone and add back to the pot.. add back the bone as well for additional flavor.

Usually it takes between 25 – 35 minutes to cook after you’ve added the vegetables. You’re looking for a thick consistency and the dasheen and other vegetables should be tender to the point where it starts to fall apart. Try not to over stir or you’ll end up with porridge.

Taste for salt and adjust accordingly. If you’re adding flour dumplings, do so the last 7 minutes so they have time to fully cook. Remember that as this soup cools it will thicken further, so don’t worry if it seems a bit thin when it’s hot.

An absolute treat! This soup is loaded with goodness and don’t be surprised if you get a case of the sleepies after you’ve done damage on a bowl. Remember to fish the scotch bonnet pepper out of the pot and try your best not to burst it during cooking.. or you’ll release the dragon!

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Salted pig tails as comfort food?

May 27, 2025May 14, 200965 Comments

cooking-pigtail-soup I think I mentioned in a previous post that one of the most comforting things about growing up on the islands was the amazing thick and rich soups we enjoyed just about every Saturday. Pig tails, salt beef, chicken, beef, vegetarian, salted cod or the 2nd most favorite of mine… fish broth with tons of macaroni and green bananas. There were so many versions of making these soups that we never got tired of soup-Saturday!

Today I’d like to share one of the ways of making salted pig tails with split peas soup. I call this one a “loner soup”, since I can’t convince anyone else at home to eat it with me. More for me I guess! Our girls eat just about every dish I make that’s considered “Caribbean”, except they won’t touch ground provisions and/or salted meats like pig tail, beef or cod.

Note: Don’t be turned off by the ingredients, it’s an amazing soup that’s more like a North American stew. It’s heavy, full of chunks of root vegetables and very thick.

You’ll need…

1 1/2 lbs of salted pig tails (ask your butcher to cut into 2 inch pieces)

2 medium potatoes (peeled and diced)

3 eddoes (peeled and diced)

1 1/2 lbs yam (not the sweet stuff – ask for Caribbean yam)

1 cup split peas

8 cups of water

1 can coconut milk (about 1/2 cup)

1 carrot (peeled and diced)

2 sprigs of thyme

1 tablespoon of green seasoning

1/4 teaspoon black pepper

1 hot pepper (optional)

1 tablespoon olive oil

1/2 lime (juice)

EDIT (Jan 20 2010): I forgot to add 1 medium onion and 2 cloves of garlic to the ingredients list. Special thanks to Lygia for pointing this out to me. Chris…

Some optional ingredients. Feel free to add other ground provisions like cassava and green bananas as well as simple flour dumplins.

pigtail-soup-tips

Let’s get started by washing the pieces of pig tails with the juice of the lime and water.After which place the pieces of meat into a deep sauce pan and cover with water. Bring to a boil and let simmer for about 20 minutes. We’re trying to get rid of some of the brine/salt that the pig tails were cured in. After which you drain the water out and get ready for the next step in cooking (below).

pigtail-soup-recipe

trinidad-pigtail-soup

While this is cooking, let’s dice the garlic and onion. Add the oil to a very deep saucepan (keep in mind how much ingredients we have to fit in there) and heat, then add the diced onion and garlic. When the onion is soft (translucent), add the pieces of pig tails that you boiled for 20 minutes before.

how-to-make-pigtail-soup

caribbean-pigtail-soup

trini-pigtail-soup

After about 3 minutes we can start adding some of the other ingredients like… black pepper, thyme, coconut milk, green seasoning and the hot pepper. Wash the split peas and also add this to the pot. The split peas and pig tails will take a long time to cook and get tender. Almost forgot… add the 8 cups of water, bring to a boil, then lower the heat to a gentle simmer. This will now have to cook for about 1 hr.

ingredients-for-pigtail-soup

Note: the picture above was taken before I added all the water. This is why my pot seems like it doesn’t have 8 cups of water.

While this is simmering away (pot covered) let’s peel and dice the vegetables we’ll be adding.

cooking-pigtail-soup

You can prepare this step before-hand, but remember to place the vegetable in a large bowl and cover with cold water to prevent them from going discolored. The next step is to now add the vegetables to the pot, bring back to a boil, then reduce back to a simmer. Allow this to continue cooking for about 20 minutes. I like my yams and potatoes well cooked, to the point where it’s melting away. I forgot to mention. Cut the ground provisions and vegetables into fairly big pieces.

split-peas-pigtail-soup

Let’s recap the cooking time so you’re clear.

– boil pig tails for 20 minutes then drain

– cook onions etc for 3 minutes

– then cook (everything except the vegetables) for about 1 hr

– add vegetable and cook for a further 20 minutes.

NOTE: You’ll notice that I didn’t add any salt in the cooking process. This is because the pig tails should add enough salt to the entire dish, even though we already boiled it before. Feel free to taste at the end and add any additional salt if required. If there’s ever the chance that I need to add salt, I usually add about a teaspoon of “golden ray” margarine (salted butter).

The finished product…

pigtail-soup

soup

Caribbean Fish Soup Recipe.

Traditional Caribbean Chicken Foot Soup Recipe.

A Classic Caribbean Split Peas And Salted Pigtail Soup.

Vegetarian Roasted Sweet Potato And Squash Soup Recipe.

Cow Heel (cow foot) Soup Recipe.

Coconut Curry Pumpkin Soup

Recipe Card

Caribbean Coconut Curry Pumpkin Soup

Description

Ingredients

Instructions

Note

Caribbean Smoked Turkey Soup

Recipe Card

Caribbean Smoked Turkey Soup

Description

Ingredients

Soup Base

Beans & Vegetables

Aromatics & Seasonings

Optional

Dumplings

Instructions

Note

Salted pig tails as comfort food?

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