Emily gets the pot bubblin’ with a local classic: Trini Cow Heel Soup! Watch as she brings this beloved soup to life using fresh ingredients alongside products from Cuisine. It will feel like Saturday afternoon everyday with this delight.
2 tbsp Cuisine Soyabean Oil
1 large onion, diced
4 cloves of garlic, minced
4 pimentos, finely chopped
2 lbs of cowheel
2 cups of chopped pumpkin
10 sprigs of thyme
1 cup of Cuisine Yellow Split Peas
6 cups of water
1 scotch bonnet pepper
Salt and black pepper, to taste
Dumplings (recipe below)
2 cups of cubed potatoes
2 cups of chopped carrots
8 sprigs of shadon beni, chopped
In a large pressure cooker, heat oil and add onions, garlic and pimento peppers.
Allow the aromatics to fry and then add the cowheel to the pot.
Add the chopped pumpkin and continue to fry. Place thyme sprigs into the pot.
Add split peas and season with salt and black pepper.
Cover the ingredients with water and secure the lid on the pressure cooker.
Allow to cook for thirty minutes.
Remove the pressure cooker from the heat and allow the steam to fully stop before opening the lid.
With the lid removed, place on a medium flame and add the dumplings and potatoes. Add scotch bonnet pepper. Cook for 10 minutes.
Add chopped carrots and allow to cook for 5 minutes.
Add shadon beni, remove scotch bonnet pepper and serve.
1 cup of Cuisine All Purpose Flour
½ cup of water
1 tsp of Cuisine Soyabean Oil
1 pinch of salt
Combine ingredients and knead into a smooth ball.
Roll the ball into a log and cut into ½ inch pieces.