Soup – “That’s What’s for Dinner!”

It’s soup season! Well, not really. At least not in Jamaica. We’ve already discussed that soup dinners are for Saturday, but they are also very popular at sessions, weddings and funerals. We will discuss at length later, but yes, mourning and celebrations both share the taste of the sacrificed lamb we refer to as “mannish wata.” Beef soup holds a special place in Jamaican culinary culture. A “recipe” isn’t used or passed on, and the taste from Saturday to Saturday is similar but never the same. It is said that the dish was derived from the scraps of the slave master’s table. Thus, the dish tends to take on a life of its own depending upon the cook and the harvest, but one thing never changes, and that is some of the ingredients, which are non-negotiable. That would be dumpling, yam, scotch bonnet pepper, carrots, pimento, thyme, scallion and soup mix. I personally like it when corn on the cob is added, and ground vegetable choices are to your personal liking. Whatever you do, do not skip the scotch bonnet pepper. It is its structure and inviting aroma that completes the meal. Please note that “pumpkin” is another Jamaican un-dictionary reference. Pumpkin is crookneck pumpkin to some, but better known as buttercup or kaboocha squash to many. 

While the beginning of the Fall season isn’t what initiates us having soup for comfort on the island, the dish still masterfully tells us what is happening by its presence and that, I find comforting. And we take comfort seriously as there are only five soup options. Five. Most times it’s simply referred to as “soup” — no surprises. It’s beef, chicken/chicken foot (yes it’s feet), red peas (salt beef), mannish wata and fish tea. OK six if you separate chicken and chicken foot — both have a slightly different taste and texture. If you’re up for the challenge, try our Saturday best today!

Beef Soup recipe for 4–6 “servings” 60–90 mins

• 24 cups water
• 1 lb soup bone/meat
• 4 cloves crushed garlic
• 1/2 lb carrot, cubed
• 1/4 lb turnip, cubed
• 1 lb pumpkin, cubed
• 1/2 lb chocho, peeled and cubed
• 1 lb yellow yam, peeled and cubed

FOR DUMPLING MIXTURE:

• 1 lb flour
• 1/8 teaspoon salt
• 1/4 cup water

SEASONING FOR SOUP:

• 1 packet Cock Soup Mix
• 1 stalk scallion
• 1 sprig(s) thyme
• 1 tablespoon all-purpose seasoning
• 1 whole scotch bonnet pepper
• 1 teaspoon salt
• 5 whole pimento berries

Saturday Soup/Beef Soup Directions

1. In a large pot bring water to a boil. Clean and chop soup bone/meat and add to the pot along with crushed garlic.
2. Add carrot, turnip, pumpkin, chocho and cook until the meat is tender.
3. Peel and add yellow yam.
   For Dumpling Mixture:
4. Combine flour with 1/8 tsp salt and 1/2 cup water and knead to form a smooth dough. Cover and allow to rest for 10 minutes.
5. Cut dough in about 12 pieces and shape into dumplings and add to the soup.
   
   Seasoning for Soup:
6. Stir in cock soup mix, beaten scallion, thyme, all-purpose seasoning, scotch bonnet pepper, salt and pimento berries.
7. Allow to simmer for 20–30 minutes.
   
   Enjoy!