Cactus Soup

Ingredients:

-flour
-water
-1lb of oxtail
-sea salt to taste
3 cans chicken broth
3 leaves bay rum bush
1 cups cactus, chopped
2 small onions, chopped
1 can of broken shrimp
1 12-ounce can V-8 juice
3 to 4 tablespoons cooking oil
1 parrot fish or yellow tail,
-poached dash local hot pepper -sauce

 Directions:

Trim the fat off the oxtails. Salt the tails with pond salt, roll in flour and brown all sides in oil.
This takes about 20 minutes.
Simmer or cook over the low heat. Add the smooth chopped cactus.
Next select the tender young pads without woody fibers.It is necessary to simmer the cactus and oxtail in broth, covered, overlow heat for at least 2 hours, until the meat will fall off the bones of the oxtails.
During this long, slow cooking, drain off one cup of the broth and poach or steam a parrot fish or yellow tail in the broth, plus a few drops of local hot pepper sauce.
After 15 minutes, remove the fish and separate the fish from the bones.
Add the fish and the chopped onions to the big frying pan. Drain, rinse and add 1can of the small broken shrimp.
After the cactus soup has simmered for 2 hours, add V-8 juice, chicken broth, plus three cans of water and bay rum.