|
Our Sponsors >
|
Ingredients:
-flour
-water
1? pounds of oxtail
-sea salt to taste
3 cans chicken broth
3 leaves bay rum bush
1? cups cactus, chopped
2 small onions, chopped
1 can of broken shrimp
1 12-ounce can V-8 juice
3 to 4 tablespoons cooking oil
1 parrot fish or yellow tail,
-poached dash local hot pepper
-sauce
Method:
Trim the fat off the oxtails. Salt
the tails with pond salt, roll in
flour and brown all sides in oil.
This takes about 20 minutes. Simmer
or cook over the low heat. Add the
smooth chopped cactus. Next select
the tender young pads without woody
fibers.
It is necessary to simmer the cactus
and oxtail in broth, covered, over
low heat for at least 2 hours, until
the meat will fall off the bones of
the oxtails.
During this long, slow cooking, drain
off one cup of the broth and poach or
steam a parrot fish or yellow tail in
the broth, plus a few drops of local
hot pepper sauce.
After 15 minutes, remove the fish and
separate the fish from the bones. Add
the fish and the chopped onions to the
big frying pan. Drain, rinse and add 1
can of the small broken shrimp.
After the cactus soup has simmered for
2 hours, add V-8 juice, chicken broth,
plus three cans of water and bay rum
* 
No one in the BVI eats Catcus Soup!!!!
Leave a Reply
You must be logged in to post a comment.