INGREDIENTS

  • 1 lb of beef
  • 1/2 cup of olive oil
  • water as needed
  • 1 large scallions, diced
  • 1 half medium cabbage, diced
  • 2 potatoes, peeled and chopped
  • 2 yams, peeled and chopped
  • 2 malangas, peeled and chopped
  • 2 butternut squash, peeled and chopped
  • 2 turnips, peeled and chopped
  • 1 stalk of celery chopped
  • 3 medium carrots, chopped
  • 1 6 oz. package of spaghetti
  • 1 tablespoon of tomato paste
  • 1 scotch bonnet pepper
  • 4 parsley sprigs

Meat seasoning:

  • 1 tsp black pepper
  • 1 tsp thyme
  • 2 shallots, diced
  • 1 tsp seasoning salt
  • 2 chicken bouillon cubes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp epis

DIRECTIONS

For the meat:

STEP 1:

Marinate the meat overnight or for at least 1 hour.

STEP 2:

Place the seasoned meat in a stockpot and cover with water.

STEP 3:

Add oil and let boil over high heat. Keep covered until the water has evaporated.

STEP 4:

Uncover, stir and simmer a few drips of water occasionally to brown the meat.

STEP 5:

Keep stirring and simmer water occasionally until you have a nice browning color to the meat.

STEP 6:

Stir in one tbsp of tomato paste. Remove meat and set aside the pot for the vegetables.

For the vegetables:

STEP 1:

In a separate bowl, cut into small pieces the large scallions and half medium cabbage.

STEP 2:

Peel & chop the potatoes, yams, malanga, butternut squash, carrots, and turnip.

STEP 3:

Wash the vegetables. In a separate pot, boil water and add the vegetables. Cover and cook over high heat for about an hour.

STEP 4:

Reduce heat and add scotch bonnet pepper.

STEP 5:

Once the squash is fully cooked, remove it from the pot. Use some of the cooking water to blend the squash into a purée.

STEP 6:

Strain the purée through a fine sieve set over a bowl. Press it through with a spoon or rubber spatula. 

STEP 7:

For best flavoring, pour the cooked vegetables, the squash purée and cooking liquid into the pot that cooked the meat.

STEP 8:

Add parsley, thyme, and broken spaghetti (or substitute with macaroni).

STEP 9:

Let it all cook, until tender.

STEP 10:

Combine meat into soup. Serve hot.

Nutritional Info

No nutrition information available for this recipe

Cooking Tips

None

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Prep Time
1 hour
Cooking Time
2 hours
Serves
6 - 8

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