Arabian Phoenix shares here her story of ‘Saturday soup’, made in a ‘dutchy’, with aromas wafting over the fence, and best served to new friends and neighbours.
And here is Arabian Phoenix recipe for the Saturday (Sat ‘day) soup.
Saturday soups are a meal within themselves as they are packed with meat and vegetables. Ground Provisions/Hard Food.
Despite the name I will never understand why we still call this Saturday soup given it tastes so much better on Sunday – Yet nobody is going to sacrifice the family Sunday lunch with all that love and attention for this Soup good as it is.
Ingredients (serves 8 to10)
1 lb Dried Red Peas
3 cups of water soaking peas to be discarded.
1lb Salt beef/Salted pigs tail/Oxtail/Stewing steak
½ tsp – Pepper and ground Pimento Salt (optional)
3 sprigs of thyme
2 cups of vegetable stock
3 cloves of garlic (chopped)
1 lb of White Yam
½ lb of Cho Cho
½ lb of Sweet potato
½ lb of Irish potato
½ lb Pumpkin
1 tsp coconut oil for browning meat
3 Escallions / Scallions /Green onions
2 Scotch bonnet peppers (whole)
1. Dried peas must be washed and soaked in cold water overnight prior to use (remove any damaged peas). Discard water from the peas and follow step 3a for the cooking method.
2. If using salted meat 9 (pig tail) soak overnight in cold water changing the water 3-4 times before use. Remove water from the salted meat and cut into small pieces and set aside.
If using stewing steak or Oxtail no pre soaking is required. However, the meat may still need to be diced /chopped and set aside. Ask the butcher.
3. Add the rehydrated peas, fresh water, stock, garlic and thyme to the pot (this should be a Dutch pot or heavy bottomed pan). Bring to the boil, reduce the heat and simmer for 1 and 1/2 Hours.
4. Peel wash and cut into equal sized chunks – Yam, ChoCho, Sweet potato Irish potato and pumpkin place in a bowl of cold water until ready to use.
5. Heat the oil in a frying pan, brown the diced meat add to the dutch pot and stir.
Roughly chop the Escallion/onions and add to the pot and stir.
6. Add the whole scotch bonnet peppers to the soup (the whole pepper is used for flavouring the soup only so remove prior to serving and do not allow the pod to burst exposing the seeds. The seeds are extremely hot and will burn if played with but the pepper itself has a wonderful distinct flavour).
Stir the soup – remember not to split the pepper pod and then cook for 35-45 minutes until the meat peas and vegetables are tender.
7. Make the dough for the dumplings/spinners and set aside…. (See below)
8 Using a fork – Taste by removing a single piece of meat, peas and each root veg from the soup to check it is cooked. Once the main ingredients are cooked, add the dumplings /spinners to the soup and cook for a further 10 minutes.
9. Add black pepper (optional)and coconut milk to the soup and stir.
10. Remember to remove the whole scotch bonnet peppers prior to serving and discard. Serve and enjoy. No matter how good it tastes this Always tastes better next day.
– 15 – 20 small dumplings
– 8 oz Plain Flour
– ½ tsp salt
– 1 cup water
1. Sift flour and salt into a mixing bowl.
2. Slowly add water and knead into a stiff dough.
3. Cover and let rest for 30mins.
4. Pinch a ½ oz pinch of dough and either:
– Roll into a long thin rope in the palm of your hand!
– Roll each piece of dough into a small ball and then flatten into 2” discs to make round dumplings!
It is amazing how every family has its own opinion /debate /discussion on dumplings!!! Please tell us?