📝 About This Recipe
In the Caribbean, Saturday is synonymous with a bubbling pot of hearty soup, a tradition that brings families together after a long week. This vibrant one-pot wonder is a symphony of textures, featuring 'ground provisions' like yams and pumpkin, tender salted pigtails or beef, and the iconic chewy flour dumplings. It is a thick, nourishing celebration of island flavors, scented with fresh thyme, scotch bonnet, and allspice that warms the soul.
🥗 Ingredients
The Meat Base
- 1 lb Salted pigtails or Salt beef (cut into 1-inch pieces and pre-soaked)
- 1 lb Chicken thighs (chopped into bite-sized pieces)
- 12 cups Water (more if needed)
Ground Provisions & Vegetables
- 2 cups Calabaza Pumpkin or Butternut Squash (peeled and cubed)
- 1/2 lb Yellow Yam (peeled and sliced into chunks)
- 2 large Carrots (sliced into rounds)
- 1 Chayote (Cho-Cho) (peeled and cubed)
- 2 ears Corn on the cob (cut into 3-inch rounds)
The Spinners (Dumplings)
- 1.5 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Water (added gradually)
Aromatics & Seasoning
- 4 sprigs Fresh Thyme
- 3 stalks Scallions (crushed)
- 1 whole Scotch Bonnet Pepper (do not cut open)
- 6 whole Pimento berries (Allspice) (crushed)
- 4 cloves Garlic (minced)
- 1 packet Cock Soup Mix or Pumpkin Soup Base (for depth of flavor)
👨🍳 Instructions
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1
Prepare the salted meat by boiling it in a separate pot of water for 20 minutes to remove excess salt. Drain and set aside.
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2
In a large heavy-bottomed soup pot or Dutch oven, add 12 cups of water, the pre-boiled salted meat, chicken, pimento berries, and garlic. Bring to a rolling boil.
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3
Add half of the cubed pumpkin to the pot. This portion is intended to melt down completely and create a thick, golden base for the soup.
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4
Reduce heat to medium-low, cover, and simmer for 40 minutes until the meat is tender and the pumpkin has begun to dissolve.
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5
While the meat simmers, prepare the 'spinners' (dumplings). Mix flour and salt in a bowl, slowly adding water until a stiff dough forms. Knead for 2 minutes.
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6
Take small pieces of dough (about a tablespoon) and roll them between your palms to create long, tapered spindle-shaped dumplings.
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7
Add the remaining pumpkin, yellow yam, carrots, chayote, and corn to the pot. Increase heat to medium.
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8
Gently drop the spinners into the bubbling soup. They will sink at first and then float to the top as they cook.
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9
Stir in the Cock Soup mix (or bouillon) and add the crushed scallions and fresh thyme sprigs.
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10
Place the whole Scotch Bonnet pepper on top of the liquid. Be extremely careful not to puncture it, as you want the aroma and flavor without the intense heat.
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11
Simmer for another 25-30 minutes, stirring occasionally, until all the ground provisions are fork-tender and the soup has thickened to your liking.
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12
Remove the Scotch Bonnet pepper and thyme stems before serving. Taste and adjust salt only if necessary, as the salted meat and soup mix provide plenty.
💡 Chef's Tips
Always soak your salted meats overnight or boil them twice to control the sodium levels in the final dish. For a thicker soup, mash a few pieces of the cooked yam against the side of the pot. Never cut the Scotch Bonnet pepper unless you want the soup to be incredibly spicy; the skin provides a wonderful floral aroma. If you can't find yellow yam, substitute with white sweet potatoes or extra carrots for sweetness. Ensure the water is at a rolling boil before adding dumplings so they don't stick together.
🍽️ Serving Suggestions
Serve hot in deep bowls with a slice of hard dough bread for dipping. Pair with a cold glass of Jamaican Sorrel or Ginger Beer to balance the savory notes. A side of fresh avocado (pear) slices adds a creamy contrast to the hearty broth. Top with a squeeze of fresh lime juice just before eating to brighten the flavors. Enjoy as a standalone meal—it's called a one-pot for a reason!