In Trinidad and Tobago, this soup is called Cow Heel Soup, while here in the British Virgin Islands (BVI), it is called Bull Foot Soup. I will share this secret with you, the day I prepared this soup, I did it before I went work with the intention to have it when I return home. All during the morning I was thinking about it and could not wait to get back home to have this delicious dish!

8 pieces of cow heel
1/2 cup of yellow split peas
1 sliced carrot
ground provision of your choice
blended seasoning
salt and black pepper
1 sliced onion
2 garlic cloves



Cow Heel needs to be pressurized so put them in your pressure pot and allow them to pressurize for about 20 minutes or until nice and tender. While that is going on, put the yellow peas in a pot to bowl. In about twenty minutes, the peas will be soft.

Peel your ground provision and cut them in to small pieces. When I prepared this dish, I used tania and yam. You can also add some dumplings. Cut up the pumpkin into nice small pieces.

Now that the cow heels are nice and tender and the peas are soft, combine the peas with the cow heels. Add the cut up ground provision, pumpkin, onion, garlic and seasonings. Allow the provision to cook well.

As the soup boils, it thickens a bit. When the provision is well cook (use a fork to pierce the provision, if it easily breaks apart, then it is well cooked), turn off the stove and serve.


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