Slow-simmered oxtail soup with beans or peas, root vegetables and Caribbean seasonings.

Steps

1. In a large saucepan put meat, peas or beans with water and cook until tender.
2. Skim off fat and add more water to make required quantity of soup.
3. Add all ingredients and simmer until soup has a mellow taste.
4. Remove hot pepper before it bursts.
5. Correct seasoning and if desired, add sherry before serving. Serve hot.