📝 About This Recipe
A legendary staple across the Caribbean islands, Bull Foot Soup is a rich, gelatinous masterpiece prized for its deep savory flavor and restorative properties. This hearty one-pot meal features tenderized cow skin and tendon simmered with creamy yellow split peas, hearty root vegetables (ground provisions), and aromatic herbs. It is the ultimate comfort food—a thick, silky broth that warms the soul and provides a true taste of island tradition.
🥗 Ingredients
The Meat and Base
- 3 pounds Bull foot (cleaned and chopped into 2-inch pieces)
- 1 cup Yellow split peas (soaked for 1 hour and drained)
- 12-14 cups Water (as needed for desired thickness)
- 2 tablespoons Vinegar or Lime juice (for washing the meat)
Aromatics and Seasoning
- 1 large Onion (diced)
- 6 cloves Garlic (minced)
- 4 stalks Scallions (bruised and chopped)
- 5 sprigs Fresh Thyme
- 1 whole Scotch Bonnet pepper (keep whole to avoid extreme heat)
- 6-8 whole Pimento berries (Allspice) (crushed)
Ground Provisions and Vegetables
- 2 medium Carrots (sliced into rounds)
- 1/2 pound Yellow Yam (peeled and cubed)
- 1 pound Pumpkin or Calabaza squash (peeled and cubed)
- 1 large Cho-cho (Chayote) (peeled and cubed)
The Spinners (Dumplings)
- 1 cup All-purpose flour
- 1/2 teaspoon Salt
- 1/3 cup Water (adjust for firm dough)
👨🍳 Instructions
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1
Thoroughly wash the bull foot pieces in a large bowl with water and vinegar or lime juice. Rinse under cold running water to remove any bone fragments or debris.
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2
In a large pressure cooker or heavy-bottomed stockpot, add the bull foot, soaked split peas, pimento berries, and 8 cups of water. If using a pressure cooker, lock the lid and cook for 45-60 minutes until the meat is tender but not falling off the bone. If using a regular pot, simmer covered for 2 to 2.5 hours.
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3
Once the meat is tender, release the pressure and open the pot. The split peas should be mostly dissolved, creating a thick base.
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4
Add the diced onions, minced garlic, scallions, and thyme sprigs to the pot. Stir well to incorporate the aromatics.
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5
Add the cubed pumpkin and carrots. The pumpkin will eventually melt into the broth, giving it a beautiful golden-orange hue.
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6
Pour in an additional 4-6 cups of hot water depending on how thick you prefer your soup. Bring the mixture back to a rolling boil.
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7
Add the yellow yam and cho-cho. These 'ground provisions' provide the heartiness the soup is known for.
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8
Prepare the 'spinners' by mixing the flour, salt, and water in a small bowl until a stiff dough forms. Knead for 1 minute.
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9
Take small pieces of dough (about a tablespoon) and roll them between your palms to create long, tapered dumplings. Drop them directly into the boiling soup.
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10
Place the whole Scotch Bonnet pepper on top of the soup. Do not cut it; let it float to infuse the broth with its unique aroma without the fire.
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11
Reduce heat to medium-low and simmer for another 20-30 minutes. The vegetables should be tender and the broth should be thick and silky.
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12
Taste and adjust seasoning with salt and black pepper. Remove the Scotch Bonnet pepper and thyme stems before serving.
💡 Chef's Tips
For the best flavor, allow the soup to sit for 20 minutes before serving; the flavors deepen as it cools slightly. If you don't have a pressure cooker, be patient—the collagen in the bull foot needs time to break down to achieve that signature sticky texture. Be very careful not to burst the Scotch Bonnet pepper while stirring, unless you want extreme heat. You can substitute yellow yam with sweet potatoes or white potatoes if necessary, though the texture will vary. Adding a teaspoon of butter at the very end adds a professional, glossy finish to the broth.
🍽️ Serving Suggestions
Serve piping hot in deep ceramic bowls to retain heat. Pair with a side of buttery toasted hardo bread for dipping into the rich broth. Enjoy with a cold glass of Jamaican Sorrel or a refreshing Ginger Beer. A small squeeze of fresh lime juice over the bowl just before eating can brighten the heavy flavors. This soup is traditionally eaten as a Saturday lunch or as a 'stay-up' meal during late-night festivities.