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How to make caribbean oxtail soup

Updated on October 14, 2015

Caribbean Oxtail Soup

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In this recipe the OXTAIL can be substituted with COW HEEL if desired.

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 6-8


  • 2 lbs lean oxtail
  • 1/2 lbs split peas,lentils or any beans preferance, presoaked
  • 1/2 lbs sliced carrots
  • 1 tsp salt or to taste
  • 1/4 cup chive
  • 1 tsp chopped thyme
  • 1 whole pepper
  • 2 tsp crushed garlic
  • 1/2 cup chopped onion
  • 1 tbsp or 3 leaves shadow benny (bandania)
  • 1 tbsp finely chopped celery
  • green fig, optional
  • eddoes, optional
  • pumpkin, optional
  1. Season the oxtail with shadow benny ,thyme,and salt.
  2. In a large pot place seasoned oxtail,(eddoes,green fig,pumpkin) ,pre-soaked peas and carrots;add enough water to cover ingredients and to cover ingredients.
  3. Cover and cook until meat and peas and other ingredients are tender to preferrance.
  4. Skim of fat and add more water to make required quantity of soup.
  5. Add the remaining ingredients.Cook for about 15 minutes on medium heat. Let cool and serve. N.B-Dumplings can also be added to this recipe if prefered

Dumplings for soup

What you will need.

1 cup flour,1/2 tsp salt,1/4 cup water or less

Combine flour,salt and water ,adding water little by little ,kneading to a dough

Roll out dough with rolling pin and cut into cubes.

Place cubes into soup and cook with other ingredients.

N.B- Dumpling should be added last 10-15 mins of cooking soup.

Nutrition Facts
Serving size: 280
Calories 432
Calories from Fat144
% Daily Value *
Fat 16 g25%
Saturated fat 1 g5%
Carbohydrates 32 g11%
Sugar 8 g
Fiber 11 g44%
Protein 40 g80%
Cholesterol 1 mg
Sodium 281 mg12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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