Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This rich and comforting oxtail soup is a staple in Caribbean kitchens, especially during the cooler months. Packed with tender oxtail, a medley of root vegetables, and seasoned with traditional island spices, this soup is more akin to a stew in its heartiness. The slow-cooked flavors develop over several hours, making it a perfect dish for family gatherings or meal prepping.

Ingredient Guide

• Oxtail: The star of the dish, providing a rich, beefy flavor and gelatinous texture when slow-cooked.
• Lemon Juice: Used to clean the oxtail, a common practice in Caribbean cooking to remove any residual odors.
• Sea Salt & Black Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
• Olive Oil: Used for roasting and sautéing, adding depth to the dish.
• Carrots & Pumpkin: Roasted to bring out their natural sweetness, they add body and flavor to the soup.
• Onion, Garlic, Thyme, Scallions: Aromatic base that infuses the soup with traditional Caribbean flavors.
• Yellow Split Peas: Thicken the soup and add a subtle earthy flavor.
• Caribbean Green Seasoning: A blend of herbs and spices that adds a distinctive island taste.
• Scotch Bonnet Pepper: Adds heat and a fruity flavor; handle with care.
• Coconut Cream or Milk: Adds a creamy texture and subtle sweetness.
• Potatoes, Sweet Potatoes, Eddoes: Root vegetables that provide substance and absorb the soup’s flavors.
• Okra: Adds a unique texture and helps thicken the soup.
• Tomato Paste: Adds umami and a rich color to the broth.
• Baby Spinach: Stirred in at the end for added nutrition and color.
• Flour, Salt, Brown Sugar, Water: Combined to make “spinners,” traditional Caribbean dumplings.

Shopping Made Easy

• Oxtail: Available at most butcher shops; ask to have it cut into 1-inch pieces.
• Pumpkin: Calabaza is traditional, but butternut squash is a suitable substitute.
• Eddoes: Found in Caribbean or international markets; taro can be used if unavailable.
• Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
• Caribbean Green Seasoning: Can be homemade or purchased at Caribbean markets.

Cooking Notes from the Kitchen

• Roasting the oxtail, carrots, and pumpkin enhances their flavors and adds depth to the soup.
• Allow the soup to simmer slowly to develop rich flavors and tenderize the oxtail.
• “Spinners” are small, elongated dumplings that add a delightful texture; ensure the dough is soft but not sticky.
• Adjust the amount of Scotch bonnet pepper to control the spiciness.

Hearty Caribbean Oxtail Soup with Root Vegetables and Dumplings

This hearty Caribbean oxtail soup combines tender oxtail, a variety of root vegetables, and traditional island spices to create a soul-warming dish perfect for sharing.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course: Soups & Stews

Cuisine: Jamaican, Trinidadian

Ingredients Method Notes

Ingredients

  

• 3 lbs oxtail
• 1/2 tablespoon sea salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 large carrots
• 2 1/2 lbs pumpkin
• 1 tablespoon olive oil
• 1 medium onion diced
• 1 tablespoon olive oil
• 8 cloves garlic smashed
• 6-8 sprigs thyme
• 3 scallions, chopped
• 1/2 teaspoon black pepper
• 1/2 cup hot water
• 1 cup yellow split peas washed
• 8-10 cups hot water
• 3/4 tablespoon salt
• 1 tablespoon Caribbean Green Seasoning
• 1 Scotch Bonnet Pepper
• 2 tablespoons coconut cream or 1 cup coconut milk
• 3 large potatoes
• 2 large sweet potatoes
• 6-8 medium eddoes
• 10-15 okra
• 1 tablespoon tomato paste
• 5-8 cups water
• 1/3 lb baby spinach
• 1 1/2 cups All-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon brown sugar
• 1/2 cup water adjust as needed

Method

 

1. Wash oxtail pieces with lemon juice and water, then pat dry. Place on a baking tray, season with sea salt, black pepper, and olive oil. Mix well to coat. Roast in a preheated oven at 350°F (175°C) for 1 hour.
   
2. On a separate tray, place large pieces of carrots and pumpkin. Drizzle with olive oil and roast alongside the oxtail. Once done, peel and cut into smaller pieces.
   
3. In a large soup pot, heat olive oil over medium heat. Add diced onion, smashed garlic, thyme, scallions, and black pepper. Cook for 3 minutes until fragrant.
   
4. Add roasted oxtail to the pot. Use hot water to deglaze the roasting tray, scraping up any browned bits, and add this liquid to the pot.
   
5. Stir in tomato paste, 10 cups of hot water, and washed yellow split peas. Bring to a boil. Add Scotch Bonnet Pepper (whole), Caribbean Green Seasoning, and salt. Reduce heat to a simmer and cook for 1 hour.
   
6. Add the roasted carrots and pumpkin to the pot. Continue to simmer for another 30–40 minutes, allowing the pumpkin to break down and thicken the soup.
   
7. Introduce chopped potatoes, sweet potatoes, and eddoes to the soup. Ensure pieces are large to prevent them from disintegrating.
   
8. Add okra and coconut cream (or milk) to the pot. If the soup is too thick, add additional water to reach desired consistency.
   
9. After the root vegetables have cooked for about an hour, add baby spinach and the prepared dumplings to the pot. 
   
10. Cook for an additional 10–15 minutes until dumplings are cooked through.
    
11. Ladle the soup into bowls, ensuring each serving has a mix of oxtail, vegetables, and dumplings. Enjoy hot.
    

Notes

May I recommend that you follow along with the video below as I discuss much more about the recipe there. You’ll notice I didn’t combine (total) all of the water and olive oil I used as it’s easier for you to follow along with the way I listed the ingredients. The goal is to cook the oxtails low and slow in the soup to get it fork tender. You’ll need a LARGE soup pot and a few friends to enjoy this soup. Or feel free to freeze leftovers.

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