Yield: 4 Servings
|500 grams||Shin beef; cut into 2cm cubes|
|454 grams||Spinach; trimmed|
|\N \N||Black pepper; freshly ground|
|2 \N||Onions; chopped|
|2 \N||Cloves garlic|
|1 teaspoon||Dried thyme|
|1 \N||Scotch Bonnet pepper|
|225 grams||Unshelled prawns|
|100 grams||Okra; trimmed and sliced|
Date: Fri, 7 Jun 1996 11:10:31 +0200 From: gcaselton@... (Graeme Caselton BSc(Open)) Place the beef in a saucepan and pour in enough water to cover. Bring to the boil, before lowering the heat and simmering for 1½ hours. In another pan place spinach, cover with water, add a teaspoon of salt and bring to the boil over a moderate heat. Cook for 10 minutes before draining. Bland to a puree. Add the Scotch Bonnet pepper, onions, garlic, thyme, spinach puree to the meat and season with salt and pepper. Pour over the meat stock and bring to a boil over a moderate heat before allowing to simmer for 20 minutes. Fry the okra in melted butter in a small frying pan until lightly browned. Add to soup. Remove from heat and allow to stand for five minutes before serving.
~- the orinigal recipe says the pepper should be removed before serving, serious Chili-Heads will no doubt diced the pepper and=20 keep it a part of the soup.
"From Sainsbury's recipe on packet of Scotch Bonnets" >>at an outrageous price of =A32.49 for six ($3¾)<< CHILE-HEADS DIGEST V3 #008
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .