Ingredients
- 2 lbs cow heel/feet
- 1/2 cup white vinegar (plus about 4 cups of water for washing the cow heel)
- 1 cup yellow split peas (rinsed)
- 1 large yellow onion (diced)
- 4 cloves garlic (grated)
- 1 teaspoon kosher salt (or salt to taste)
- 1/4 teaspoon black pepper
- 8 cups water (add an addition 2 cups if needed)
- 3 lbs ground provision in any combination (peeled and cut into 2 inch pieces)
- 1 cup chopped spinach (frozen or fresh)(optional)
- 3 wiri wiri peppers (may substitute with habanero pepper)
Instructions
- In a large bowl combine the vinegar and about 4 cups of water. Then submerge the cow heel in vinegar and water mixture. Let the cow heel sit sit for about 15 minutes before draining and rinsing thoroughly.
- Next add the cow heel, split peas, onion, garlic, thyme, 6 cups of water and salt to the instant pot or traditional pressure cooker. Then seal up and pressure cook on high until the cow heel/feet is tender (about 1 hour)
- Vent the pressure cooker or instant pot, then transfer the cooked cow heel and the broth to a large stock pot on high heat.
- Add the ground provision (root vegetables). If you are using cassava, add the cassava followed by 4 cups of water. Mix well, cover and bring up to boil. Cook the cassava for 10 minutes, before adding in the remaining root vegetables (ground provision).
- Continue to cook until the ground provision is fork tender, then add in the spinach (if using) and wiri wiri peppers. Reduce the heat to low and let simmer for 5 minutes before removing from the heat. Serve hot.
Source: metemgee
