Boil a large pan of water, plunge sheeps head into pan and boil for 10 minutes,reduce heat then simmer for 1 hour. Remove sheeps head and discard. With a ladel or spoon,skim gunge off top of liquid ,then strain liquid through a sieve ,discarding eyelashes,teeth,wool etc.
Add Pearl Barley,carrots,onions,swede etc to stock and simmer for a further 45 mins. The beauty with this dish is you can add to it over a 3 or 4 day period, enjoy !! Whilst watching England v W indies in Antigua i went to the rear of the stand and sampled a variant on this dish,Bulls foot broth (seriously).It was made exactly the same way,but eating broth in 90 degrees heat whilst drinking Wadadli beer wasnt the same. |  |
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