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sopi rabu di baka Antillean oxtail soup beef soup oxtail recipe jurino

Sòpi rabu di baka – Oxtail soup

door Linda Terrizzi

Sopi rabu di baka is the Antillean version of oxtail soup. We make it well filled, so that it becomes a meal in itself. This soup does very well on cold days. The powerful beef broth gives the soup flavor, while the vegetables fill it well.

In the Antilles this soup likes to be eaten on weekends, when you have enough time. The soup is best when the meat has been able to brew for hours. The marrow from the bones is then completely melted and adds flavor and fat to the stock.



Ingredients

In addition to, of course, oxtail pieces, this soup is also filled with firm root vegetables, such as cassava, sweet potato and carrots. In addition, of course, the pieces of corncob should not be missing. We make the broth from all kinds of flavorful vegetables, herbs and spices.

Yet you do not have to go to a toko or specialty store for these ingredients. You can just find them in the supermarket. Do you like spicy? Then you can add Madame Jeanette pepper to the soup to taste.

sopi rabu di baka Antillean oxtail soup beef soup oxtail recipe jurino

Recipe for sopi rabu di baka

You can find the recipe for it sòpi rabu di baka on page 68 of the cookbook 'Nos Kushina Krioyo'. Because it is such a traditional dish, we have included the recipe in the 'main courses' chapter of our first traditional cookbook. In this book you will find 106 other traditional recipes.

We have tried to give a complete picture of Antillean cuisine. Therefore, in addition to main dishes, you can also find delicious snacks, cakes, drinks and even sweets in our book.

By clicking on the photo below, you can already watch a short video of the book in which we browse EACH page:nos kushina krioyo jurino ignacio antillean cookbook


Also try

Do you love traditional Antillean soup? Then try our chicken soup (sopi di galiña)!


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