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News Americas, NEW YORK, NY, Fri. May 25, 2018: Earlier this month, the famed Guyanese restaurant, German’s Soup opened in East Flatbush, Brooklyn. The restaurant has been knowns for decades in Guyana for its amazing cow heel soup. In celebration of the US opening of this iconic restaurant, we share with you today the recipe for Guyanese Cow Heel Soup.

INGREDIENTS

1 ½ lb cow heel or cow feet

1 tsp oil

2 carrots – diced

1 medium onion finely chopped

2 scallions – chopped

1 wiri pepper

2 cloves garlic – finely diced

10 sprigs thyme

½ cup yellow split peas

1 bay leaf

1 tsp salt

3 cups water

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INSTRUCTIONS

  1. Place cowheel in a large pot and cover with water, boil until tender adding more water as needed. Or use a pressure cooker to cut down on the cook time and pressure for 20-25 minutes.
  2. Once cowheel is tender, remove from water and allow to cool before cutting into smaller pieces.
  3. In a large pot over medium heat, add oil.
  4. Add carrots, onion, scallion, garlic, thyme and pepper and sauté until the onions are translucent.
  5. Add split peas, cowheel and 3 cups of the liquid that the cowheel was boiled in and an additional 2 cups of water and bring to a boil.
  6. Reduce heat and cover and cook until split peas are soft and dissolves into the soup, about 1 ½ hour.
  7. *Dumplings can be added to the soup in the last 10 minutes, a mix of flour, water and sugar, made into small balls and dropped into soup.
  8. *Root vegetables such as sweet potatoes, cassava or yuca, eddoes or dasheen can be added to the soup as well as pieces of corn.
  9. Boil until all is tender and serve hot, preferably with some hot sauce added directly into your bowl!

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