📝 About This Recipe
A soul-warming staple found across the Caribbean, particularly in Trinidad and Tobago and Barbados, this soup celebrates the 'mucilage' or 'slime' of the okra for its incredible silky texture. Infused with salted pigtails, creamy coconut milk, and aromatic herbs, this dish is a masterclass in balancing earthy vegetables with rich, savory undertones. It is a comforting, nutrient-dense bowl that perfectly captures the vibrant, communal spirit of island home cooking.
🥗 Ingredients
The Flavor Base
- 1/2 lb Salted pigtails or Salted beef (cut into 1-inch pieces and pre-boiled to remove excess salt)
- 2 tablespoons Vegetable oil
- 1 large Onion (finely diced)
- 4 pieces Garlic cloves (minced)
- 3 stalks Scallions (chopped)
The Heart of the Soup
- 1 lb Fresh Okra (thinly sliced into rounds)
- 1 cup Pumpkin or Calabaza squash (peeled and cubed)
- 1 medium Carrot (sliced into rounds)
- 4 sprigs Fresh Thyme (tied together)
- 1 whole Scotch Bonnet pepper (kept whole to avoid excessive heat)
Liquids and Seasoning
- 14 oz Coconut milk (one full can, preferably full-fat)
- 4 cups Chicken or Vegetable stock (low sodium)
- 1/2 teaspoon Black pepper (freshly ground)
- to taste Salt (be cautious as the salted meat adds saltiness)
- 1 tablespoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the salted meat by boiling the pigtail or beef pieces in water for 20 minutes to remove excess salt. Drain and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
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3
Add the diced onions and sauté for 3-4 minutes until translucent and soft.
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4
Stir in the minced garlic, chopped scallions, and the pre-boiled salted meat. Cook for another 5 minutes until the meat begins to brown slightly.
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5
Add the sliced okra to the pot. Stir frequently for 5 minutes. You will notice the 'slime' or mucilage beginning to coat the other ingredients; this is exactly what we want for the body of the soup.
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6
Toss in the cubed pumpkin and carrots, stirring to combine with the aromatics.
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7
Pour in the chicken stock and the coconut milk. Stir gently to incorporate.
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8
Drop in the thyme sprigs and the whole Scotch Bonnet pepper. Ensure the pepper remains whole to provide aroma without searing heat.
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9
Bring the mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot halfway with a lid.
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10
Simmer for 30-35 minutes, or until the pumpkin is tender enough to be easily mashed against the side of the pot and the meat is tender.
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11
Carefully remove the Scotch Bonnet pepper and the thyme sprigs. Discard them.
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12
Use a wooden spoon to crush a few pieces of the pumpkin into the broth to thicken it further and add a golden hue.
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13
Stir in the lime juice and black pepper. Taste the soup and add salt only if necessary.
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14
Ladle the hot, silky soup into deep bowls, ensuring everyone gets a generous portion of okra and meat.
💡 Chef's Tips
Choose small, firm okra pods for the best texture; large ones can be woody. If you prefer a thicker 'slime' consistency, chop the okra very finely or grate half of it. Never cut the Scotch Bonnet pepper if you want a mild soup; its oils are incredibly spicy. For a vegan version, omit the salted meat and add smoked paprika or liquid smoke for depth. If the soup is too thick, add a splash of water or more stock to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a side of buttery crackers or warm, crusty Creole bread. Pairs beautifully with a scoop of white rice or cornmeal cou-cou placed directly in the bowl. Enjoy with a cold glass of Mauby or Sorrel drink to balance the richness. Add a dash of green seasoning or hot sauce at the table for an extra kick.