Greg sent us this delicious recipe –
I braised the goat shanks I bought from you in my crockpot all day and then made this Caribbean pumpkin soup with the resultant meat and broth. I also added some sherry pepper sauce before serving.
1/2 pound pig’s tail, salted or other pork
3 pounds beef with bone, short ribs or shank
2 pounds pumpkin, peeled and cubed
10 cups water
3 whole scallions, crushed
2 cloves garlic, crushed
1 Scotch bonnet pepper
1 sprig fresh thyme, or 1 tsp dried
1 1/2 tsp salt
1/2 tsp fresh ground black pepper
1/2 pound yellow or white yam, peeled and chopped
For the spinners (dumplings)
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup water
If using pig’s tail, soak in two ten minute changes of water to remove salt. Place it in a large soup pot along with the beef, pumpkin and water. Bring to a boil, reduce the heat to medium-low and simmer until the pumpkin has dissolved and the beef is tender, about 1 1/2 hrs.
Meanwhile prepare the spinners. In a medium bowl, sift together flour and salt. Ad the water and blend with a wooden spoon until a ball is formed. Flour your hands and knead slightly to form a soft dough. Add more flour if the dough is too sticky. Cover and set aside.
When the meat is tender, remove it from the pot. Separate the meat from the bones, chop it and return it to the pot. Bring to a brisk simmer over medium heat and add the scallions, garlic, Scotch bonnet, thyme, salt, and black pepper, and yam if using it.
Bring to a simmer again. Form the spinners by rolling small pieces of dough between your floured palms to form 1-inch-long oblong shapes. Drop the spinners into the soup one at a time. Stir gently to prevent them from sticking to the bottom. Continue to cook the soup for 15 minutes. Remove the whole Scotch bonnet pepper before serving.