Pig Tail Bouillon
This hearty Saint Lucian Pig Tail Bouillon combines tender pig tails, creamy coconut milk, root vegetables, dumplings and vibrant Caribbean spices. A comforting one-pot meal that’s rich, flavorful, and perfect for sharing!
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Ingredients
- 1/2 lb pink beans
- 1.5 oz pig tail, chopped
- 1/3 cup fresh made coconut milk
- 1 large carrot, peeled and chopped
- 3 seasoning peppers
- 1 tablespoon green seasoning
- 2 tablespoons fresh parsley
- 1 large plantain, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 cup pumpkin, peeled and chopped
- 10 oz yam, peeled and chopped
- 1 large onion, chopped
- 5 cloves garlic, minced
Dumplings
- 3 cups all purpose flour
- 250 ml water
Instructions
Cook the Beans
- In a large pot, add the pink beans and enough water to cover. Bring to a boil, then reduce the heat and simmer until tender.
Make the Broth
- If using salted pig tail, soak it in water for several hours or boil it for 10–15 minutes to reduce the salt. Rinse and set aside.
- In the same pot add the onion, garlic, and green seasoning, cooking until fragrant.
- Stir in the prepared pig tail.
- Add the seasoning peppers, pumpkin, parsley, thyme, oregano, and water. Stir well. Bring to a boil, then reduce the heat to a simmer. Mash the pumpkin to thicken the sauce.
- Add the yam and plantain to the pot. Stir and allow the bouillon to simmer until the vegetables are tender,
Make the Coconut Milk
- Use a hammer or the back of a heavy knife to crack the coconut shell.
- Drain the coconut water into a container (optional for drinking or cooking).
- Pry the white flesh from the shell using a knife or spoon. Chop the coconut meat into smaller pieces.
- Add the pieces to a blender with 2–3 cups of warm water. Blend on high until the mixture is smooth and creamy.
- Pour the blended coconut mixture through a fine-mesh strainer, cheesecloth, or nut milk bag into a bowl.
Make the Dumplings
- Sift the flour and gradually add water, a little at a time, mixing until a soft dough forms. It should be slightly sticky but firm enough to handle.
- Pinch off small pieces of dough and roll them into small balls or drop them in spoonfuls, depending on your preferred shape.
- Drop the dumplings into the simmering pig tail bouillon during the last 10–15 minutes of cooking. Make sure the bouillon is simmering gently so the dumplings cook through.
Add Coconut Milk to Broth
- Add carrots and coconut milk to the broth and simmer until the carrots are soft.
- Serve and enjoy!
Notes
Makes 8 portions
Store in an airtight container in the fridge.
Nutrition
Serving: 1servingCalories: 330kcalCarbohydrates: 65gProtein: 10gFat: 4gPolyunsaturated Fat: 0.5gSodium: 590mgFiber: 6gSugar: 6gCalcium: 47mgIron: 4mg
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