Ham Bone Soup with Pig Tail


Ham Bone Soup with Pig Tail
Preparation time
Cooking time


For 8 Person(s)


  • 2 pound(s) pig tail
  • 24 cup(s) water
  • 1 whole ham bone
  • 5 clove(s) garlic, crushed
  • 2 pound(s) red kidney beans
  • 3 cup(s) flour
  • 1/4 teaspoon(s) salt
  • 2 pound(s) yellow yam, peeled
  • 2 pound(s) sweet potato, peeled
  • 1 packet(s) Grace Coconut Milk Powder
  • 1 packet(s) Grace Cock Soup Mix
  • 2 stalk(s) escallion, crushed
  • 1 sprig(s) thyme
  • 1 whole scotch bonnet pepper
  • 6 whole pimento berries
  • 1 teaspoon(s) salt (to taste)

Ham Bone Soup with Pig Tail Directions

  1. Wash pig tails and cut into bite size pieces and en-GBscald to get rid of excess salt.
  2. Put water to boil and add pig tail, ham bone and crushed garlic cloves.  Wash red kidney beans and add to the pot.  Boil until the meat and beans are tender - about 1 hour and twenty minutes.
  3. Combine flour, salt and water to make a dough for the dumplings and knead to form a stiff dough.  Cover and allow to relax for about 20-30 minutes.
  4. Cut yellow yam and sweet potato into bite size pieces and add to the pot.   Shape dough into fifteen equal pieces to make dumplings and add to the soup mixture.
  5. Add the Grace Coconut Milk Powder, Grace Cock Soup Mix, crushed escallion, thyme, whole scotch bonnet pepper, pimento berries and salt and mix well. 
  6. Cover and allow to simmer for a further 15-20 minutes.

    Recipe Note
    :  Remove escallion, thyme and scotch bonnet pepper before serving.

    en-GBscald: pre-boil  (boil before cooking to remove excess salt).

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