From “My Modern Caribbean Kitchen”, the first cookbook by Virgin-Islander Julius “The Chef” Jackson.
Yield: 10 Servings
• 1 salted Ham Bone
• 2 lb salted Pork, Pig’s Tail, Pig’s Feet, soaked overnight
• 3 lb Spinach, well rinsed
• 1½ lb Okra
• 1½ lb Snapper Fillet, diced
• 1 large Onion, diced
• 2 cloves Garlic, minced
• 5 sprigs Thyme, roughly chopped
• 1 Scotch Bonnet pepper
• 3 tbsp unsalted Butter
• Salt and pepper
- Boil the salted ham bone in 3 quarts (2.8 L) of water with the salted pork for 45 minutes.
- Taste the water to test for saltiness. If the water is too salty, add 1 more quart (946 ml) of water to the pot.
- Boil until the pork is tender, about 1 hour. Remove the pork and set aside, but leave the ham bone in the pot.
- Add all of the remaining ingredients, except the butter, salt and pepper.
- Bring the soup to a boil. Once the water boils, lower the heat to a simmer, add the pork back to the pot and simmer, covered, for 45 minutes.
- Add the butter and stir well. Salt and pepper to taste.
- Remove the scotch bonnet pepper before serving hot.