Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 500 grams | Shin beef; cut into 2cm cubes |
| 454 grams | Spinach; trimmed |
| \N \N | Salt |
| \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 |
| 2 tablespoons | Butter |
| 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, .