In a large, heavy pot, combine the water, head, meat, onions, garlic, pimento, peppercorns, bayleaves and salt. Bring the mixture to a rolling boil, and skim off any scum. Cover the pot, and over medium heat, cook for 30 minutes, or until the meat falls of the bone.
Saute the carrots, dasheen, potatoes, pumpkin, green bananas, scallion, and peppers in the oil for 3-5 minutes, then add to the stew. Cook the stew at LEAST an hour, 2-3 hours is better, and then add the rum. Cook one hour more before serving. This should serve 10-12. Adding finely chopped banana peel makes the soup "extra" mannish. Enjoy...
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© 1998 Ronald Florence Last modified: 10-Dec-2001 11:58:30 EST