Caribbean fare is hearty, colorful, spicy, and delicious. Julies Gibs has been cooking daily during this quarantine, and every dish she posts makes viewers salivate. While most of her dishes may be sampled by tourists that invade Caribbean restaurants on St. Maarten, where Gibs resides, this dish is a Caribbean specialty – Bullfoot Soup. With ingredients including dumplings, carrot, pumpkin, Irish potato, and Okra, this hearty soup is sure to please, but with the Julies touch, I am sure it will delight the senses.
2 teaspoons oil
1 cup onions (diced)3 sprigs of thyme
2 pounds bull foot (chopped)
Salt to taste
Black pepper to taste
3 Irish potatoes peeled and chopped
1 or 2 okra cut up
2 carrots (peeled and cut into 1-inch rounds)
12 flour dumplings*
1 1/2 c pumpkin canned or fresh
- Heat oil in pressure cooker.Add onions and half of Thyme and sauté until the onions are translucent, 2 to 3 minutes.
- Add bull foot along with salt and pepper to taste and sauté for 3 minutes.
- Add 5 cups of water, stir, cover the pressure cooker and let cook for 30 minutes. Start timing after the first whistle. (If not using a pressure cooker, cook in pot until tender and meat falls off the bone.)
- Release the valve of the pressure cooker to let out the steam. Open the pressure cooker and add the potatoes and more water. There should be enough water to cook the potatoes and make a soup. Check Bullfoot after 30 minutes )make sure it is tender enough
- Add more thyme and let the carrots and cow heel cook on high heat until the carrots soften.
- Add okra, fresh pumpkin, and dumplings to pot, cover and let cook for 6 to 8 minutes or until the dumplings are cooked through. Taste soup for seasoning and adjust salt and pepper accordingly.
- Cooking time depends on the size of dumplings, I add a little cornmeal to my dumpling. They can take up to 20 min. Some people add vermicelli, I don’t like it in mine.
- Stir and serve.
1 cup all-purpose flour
1/2 teaspoon salt
Water as needed
- Gather the ingredients.
- In a small bowl, combine flour and salt. Add enough water to make a stiff dough. Let the dough rest for 10 minutes before moving onto the next step.
- Once the dough is formed, pinch off about 1/2 ounce of dough and roll it between your hands to form a softly tapered cylindrical shape. Repeat until all of the dough has been transformed into spinners.
- The spinners can be cooked in a pot of boiling salted water for about 5 to 7 minutes or added to soup or stews 5 minutes before the dish is due to finish cooking
Serve and enjoy
Julies has a Wonderful Husband, 37 years together… 29 married.. 4 children, 4 grandchildren. (Collin, Lincoln, Autumn, and Genaai Gibs. )She is a people person and works at Divi Little Bay Beach and Racquet Club, St. Maarten, NA.” I Love my family and continue to trust in God.”