Ingredients
Cow Heel Soup
- 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
- 2 cups of cubed potatoes
- 2 cups of chopped carrots
- 8 sprigs of shadon beni chopped
Dumplings
- 1 cup of Cuisine All Purpose Flour
- ½ cup of water
- 1 tsp of Cuisine Soyabean Oil
- 1 pinch of salt
Instructions
Cow Heel Soup
- 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.
Dumplings
- Combine ingredients and knead into a smooth ball.
- Roll the ball into a log and cut into ½ inch pieces.
- Add to soup.
Video
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