Place the beef in a saucepan and pour in enough water to cover. Bring to the boil, before lowering the heat and simmering for 1 1/2 hours. In another pan place spinach, cover with water, add a teaspoon of salt and bring to the boil over a moderate heat. Cook for 10 minutes before draining. Blend to a puree. Add the Scotch Bonnet pepper, onions, garlic, thyme, spinach puree to the meat and season with salt and pepper. Pour over the meat stock and bring to a boil over a moderate heat before allowing to simmer for 20 minutes. Fry the okra in melted butter in a small frying pan until lightly browned. Add to soup. Remove from heat and allow to stand for five minutes before serving.

-- the orinigal recipe says the pepper should be removed before serving, serious Chili-Heads will no doubt diced the pepper and keep it a part of the soup.

From: Sainsbury's recipe on packet of Scotch Bonnets
Posted By:Graeme Caselton BSc(Open)
Post Date: Fri, 7 Jun 1996