Granny's Recipe (from memory)
enough water depending on the size of your pot
red kidney beans
salted pig's tail
stewing beef (cut is cubes)
onion chopped
fresh garlic
1 hot pepper
scallions
thyme
black pepper (to taste)
salt (to taste)
dumplings (must have your dumplings!)

For those of you who have to have precise amount and need to measure everything.
2 cups kidney beans, soaked and drained
1 pound salted pig's tail
1 pound stewing beef
10 cups water
2 med onions, diced
3-4 cloves garlic, minced
1 Scotch bonnet pepper, minced (I used 3)
4 scallions
2 t thyme
1/2 t black pepper
1 t salt

Here's how I remember Granny cooking it and how I cook it.
Soak the salted pig's tail overnight to remove some of the salt. Drain. In your soup pot, add the beans, pig's tail and stewing beef. Also add the thyme, scallions, garlic, and black pepper and bring to a boil. Will take approximately 45 minutes. Lower the heat to medium and cook until almost done. Could take up to 1 and a half hours. Check and stir occasionally. Taste liquid to see if you need to add salt. Salt to taste. When the meats and beans are nearly cooked, (about 15 - 20 minutes before the end of cook time) add the dumpling/spinners and cook for an additional 15 - 20 minutes or until dumplings/spinners float to the top of the soup.

Dumplings: Start making about 30 minutes before you will need to add to soup.
Pour/measure out enough flour into a bowl (about 1 cup) for the number of dumplings/spinners you want. Slowly add enough cold water to make a stiff dough. Knead in the bowl until its not sticky. If its too sticky add additional flour. When the dough is of the consistency you want, break off pieces and either roll them into balls or into a spiral shape (spinners) of a small football.

Granny's Recipe (from memory)
enough water depending on the size of your pot
stewing steak
carrots, cubed
turnips, cubed
pumpkin, cut up
cho cho, cut up
yellow yam, cut up
thyme
escallion
garlic
Salt to taste
Black pepper to taste
Dumplings (optional)

For those of you who have to have precise amount and need to measure everything.
2 qt. water
1 lb. soup bones or stewing steak
1/2 lb. carrots, cubed
1/4 lb. turnips, cubed
1 lb. pumpkin, cut up
1/2 lb. cho cho, cut up
1 lb. yellow yam, cut up
1 sprig thyme
2 stalks escallion
3 -4 cloves of garlic
1 tablespoon salt
Black pepper to taste
Dumplings (optional)

Here's how I remember Granny cooking it and how I cook it.
In your soup pot, add the stewing beef. Also add the thyme, scallions, garlic, and black pepper and bring to a boil. Will take approximately 45 minutes. Add the vegetables. Lower the heat to medium and cook until almost done. Check and stir occasionally. When the stewing beef and vegetables are nearly cooked, (about 15 - 20 minutes before the end of cook time) add the dumpling/spinners and cook for an additional 15 - 20 minutes or until dumplings/spinners float to the top of the soup. The soup should be of a medium consistency.

Granny's Recipe (from memory)
Callaloo
Fresh Okras
water
salt beef
beef
Yellow yam, cut up
scallion
hot pepper
black pepper to taste
Salt to taste

For those of you who have to have precise amount and need to measure everything.
1 lb Callaloo
12 Fresh Okras
12 cups water
1/2 lb salt beef
1/2 lb shin of beef
1/2 lb Yam (peeled)
Crushed scallion
Small Scotch Bonnet (Whole)
Black pepper
Salt to taste

Here's how I remember Granny cooking it
Wash the Callaloo then chop finely. In your soup pot, add the stewing beef and salt beef. Also add the thyme, scallions, garlic, and black pepper and bring to a boil. Will take approximately 45 minutes. Lower the heat to medium and cook until the beef is tender, should take approximately 2 hours. Check and stir occasionally. Add the yam, okras, scallion, hot peppers, black pepper, dumplings/spinners and additional water if necessary, simmer for 30 minutes soup should be ready to serve.

Granny's Recipe (from memory)
Fresh fish of choice
escallion
fresh garlic
thyme
fresh hot pepper
onion
carrot
green banana
salt and pepper to taste
Dumplings (optional)

For those of you who have to have precise amount and need to measure everything.
1 pound fresh fish of choice
3 stalk escallion
3 cloves garlic
4 sprig thyme
1 scotch bonnet pepper
1 green banana
1 onion chopped
1 sliced carrot
salt and pepper to taste
1 small sweet potato (optional)
Dumplings (optional)

Here's how I remember Granny cooking it
In your large soup pot, boil the fish with the thyme, scallions, garlic, and black pepper and bring to a boil. Will take approximately 45 minutes. Lower the heat to medium and cook for another approximately 15 minutes. Check and stir occasionally. Add the banana, scallion, hot peppers, black pepper, and dumplings/spinners. Add any additional seasonings and simmer for additional hour. Stir often.

Alternate cooking directions
In a large pot boil fish with garlic for 1 hour. Do not stir but check occasionally to ensure there is enough water. Remove fish from water to cool down. Add to the pot of water banana, dumpling, and potato. Discard bone from the fish and add fish to the pot.
Add seasonings and boil for another hour. Stir often and mash the potato.