Recipe

Cayman Calabeza Soup Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 2 years, 1 month ago Adapted from Godfrey McLean's recipe for Cayman Pumpkin Soup. I used canned unflavored pumpkin to reduce the cooking time and subbed salt pork for the pig tail. Dad#2 came home from the Dominican Republic with a regional cookbook and we have had so... More Prep:40m Cook:135m Servings:8	Notyourmomm
	mealinone delicious cayman island favorite

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kukla

Ingredients

1/2 pound salt pork, sliced but not all the way through the rind you want a fan effect, soaked in water overnight

1 1/2 pounds lean stew beef, cubed

2-1/2 to 3 quarts chicken or vegetable stock

l large can of pumpkin puree, unflavored, please

plus 1 small can of pumpkin puree if you want to amp up the pumpkin flavor, but I think the addition of the sweet potatoes is enough in this recipe.

3 large scallions, chopped

2 clove garlic, minced

1 sweet green pepper, chopped

1 medium onion, chopped (about 2 cups)

1 teaspoon fresh thyme (about 3-4 sprigs)

1 whole Scotch bonnet pepper

2-3 cups chunked peeled yam, sweet potato

1/2 -1 teaspoon ground black pepper

1/4 teaspoon of ginger

1/8 teaspoon of fresh grated nutmeg

Salt to taste

For the spinners aka dumplings

1 cup flour (not self rising)

1/4 teaspoon salt

Cold water

Directions

Make the dumpling dough: In a small bowl, mix the flour and salt with a fork, then gradually add enough water to make a stiff dough that is still a little sticky.

Flour your hands and shape the dough into a ball and set aside. Wash hands and set aside a little additional flour for later.

For the soup: in a large pot, drain the soaked meats and rinse again to remove salt.

Combine all meats with the stock and bring to a boil. Reduce heat to medium and cook, covered, until meat is tender, about 1-1/2 hours. Skim off any excess fat from the surface and add the pumpkin purees, stirring well to a smooth consistency.

Add another cup or two of stock if you need to because you'll be adding all the other ingredients including the spinners *dumplings* and they will need the extra stock to cook properly.

Make the spinners while soup cooks. Pinch off about a spoonful of dough for each dumpling and roll between hands until it looks like a small sausage—not too thick! Set aside.

You can add more pumpkin now if you want a thicker soup (we didn't need it)

Then add all remaining soup ingredients, except salt, (the meat may have added enough) and stir, being careful not to break the scotch bonnet hot pepper (or the dog will eat your supper!)

Bring to a boil, then drop in the dumplings and stir. Reduce heat to medium and simmer until vegetables are turning soft and dumplings are cooked through.

Adjust seasonings and salt to taste. (If the soup has gotten too thick, add a little more broth until desired consistency.) Now enjoy!

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Comments

kukla 2 years, 1 month ago said:
This certainly sounds unique...onions & thyme, pumpkin, yams, and ginger.... beef, fire from a Scotch bonnet??? YUMMY! (BTW, wonderful job adapting the recipe! I would have a prob with the pig tail part, too :) :) Great post, NYM!

jenniferbyrdez 2 years, 1 month ago said:
Interesting. Sounds very good.

way2nrml 2 years, 1 month ago said:
Sounds good. I am looking forward to the weather getting cool enough to feel like making soups. Thanks for the recipe.

krumkake 2 years, 1 month ago said:
Wow - how different, notcho! Interesting flavors, different from anything I have ever tasted. When were you making a pot of this????

notyourmomma 2 years, 1 month ago said:
Poppop made it. He is Dad#2, just back from the baseball season in the Dominican Republic. We conspired over the phone on the ingredients, he wanted my suggestions on the pig tail and the whole raw pumpkin and cassava or breadfruit. We subbed the salt pork, canned pumpkin, and sweet potatoes. He added more garlic and threw in the ginger because he adds ginger to everything. He eats ginger slices to cure his sore throat! We lived in Cincinnati for a long time when he was with the REDS and we always added "sweet spices" to the meat sauce kind of like they do to Skyline Chili, so we added the nutmeg. He said he would prefer a chicken stock over the veggie stock and that the "spinners" were too doughy. I've never made a successful dumpling in my life and those "spinners" sounded a little suspicious.

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