Ingredients Jump to Instructions ↓

  1. 500 grams Shin beef; cut into 2cm cubes

  2. 454 grams Spinach; trimmed

  3. Salt

  4. Black pepper; freshly ground

  5. 2 Onions; chopped

  6. 2 Cloves garlic

  7. 1 teaspoon Dried thyme

  8. 1 Scotch Bonnet pepper

  9. 225 grams Unshelled prawns

  10. 2 tablespoons Butter

  11. 100 grams Okra; trimmed and sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. ~- 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.

  3. "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, .


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