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Spiced Caribbean Sorrel

I’m starting my 12 Days of Christmas early this year, and my first recipe is….. Spiced Caribbean Sorrel.

Spiced Caribbean sorrel is an epic beverage that is everything you could possibly want in a drink during fall and winter.

This drink has been a staple in my family, and many of my friends’ families who hail from the Caribbean for many, many years. Anytime I  have family over and I make spiced Caribbean sorrel, I have to deal with their excitement after a whiff of the sorrel and spices steeping. Their eyes dart around in anticipation, which is followed by rapid fire questions.

  • Is that sorrel?
  • What you put in it?
  • When will it be ready?

It’s so funny, but I totally get their excitement.


Spiced Caribbean Sorrel by Diverse Dinners

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Oxtail Soup

You either need a pressure cooker, or lots of time…

Oxtail soup, a dish that can take years to truly master, as there are so many versions of this one dish.  Dependent upon culture and cooking influences oxtail soup can mean many things, and encompass many flavors.  The recipe I’m sharing with you today, is a bent on the traditional Caribbean style oxtail soup. Split pea, scotch bonnet and root veg or “hard food”, as some Jamaican call it. Oh, and lots, and lots of time.

I recommend that you buy your oxtail from a butcher, and have them trim as much of the fat as they can.  The butcher will slice the oxtail up for you, so ask them to slice the oxtail into 1 inch thick pieces and half the larger pieces.  Also, before starting out with this recipe, make sure to wash the oxtail thoroughly, with lemon, lime or distilled vinegar.  You need to rid the meat of any bone dust that was left behind after cutting.

As I’ve mentioned, you need time to make this wonderful oxtail soup, but it is so worth it. So set aside one Saturday afternoon and make it oxtail soup day!

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