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| pigtail soup |
I love pigtails so I am excited to share this pigtail soup recipe with you. If you are vegetarian or you just don’t like pigtails, you can eliminate this ingredient from the recipe.
Ingredients
pigtails
1 carrot cut into small pieces
pumpkin cut into small pieces
2 tablespoons homemade green seasoning
ground provision – tannia and dasheen
1 teaspoon of pepper sauce
1 cup all purpose flour
black pepper
garlic powder
onion powder
Method
Wash the pigtails thoroughly and place into a pressure cooker or regular pot with water and allow to cook and get tenderize and most of the salt removed. If you are using a pressure cooker the process should take about 30 minutes. With a regular pot, the process should take about 1 hour and 30 minutes. With this process, more water will need to be added as it would dry down during the cooking process.
In this recipe, my choice of ground provisions are tannia and dasheen. You can use what ever ground provisions that you like. Wash the ground provisions and using a sharp knife, peel and cut into small pieces. Add the others seasonings and any other of your choice. Be mindful not to add any seasonings that has salt because the pigtails contain salt.
Put a deep pot on the stove, put in some water and add the pigtails, pepper sauce, green seasoning and pumpkin. Allow the pumpkin to get tender.
How to make spinners – flour dumplings: Put 1 cup all purpose flour into a mixing bowl, add 1 teaspoon salt. Mix together. Add some water and form into a dough. All the dough to rest.
After the pumpkin is tender, about 2 cups of water to the pot. Add the carrots, celery finely chopped, tannia and dasheen. When the ground provisions are cook, add the dumplings – pinch off a piece of the dough, roll – in the palm of your hands and place into pot with the soup. Continue this process until all the dough is used up. Taste for enough salt. Remember the pigtails should be a bit salted so additional salt should not really required.
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