First, prepare the spices. Crack the shells off the nutmeg, then roast the nuts over a flame before grinding it into a fine powder.

Blend the red pepper, scotch bonnet, onion and garlic.

Wash the chopped cowtail thoroughly.

Season with salt and soy seasoning cubes (I use Knorr brand).

When the meat is tender, add the blended peppers.

Add the ground spices and 3 cups of water.

Allow the mixture to boil for about 5 minutes.

Throw in the sliced basil and stir.

Taste for salt.

Allow to boil for 2 more minutes, then turn off the heat.

Cook until it's tender. (You can use a pressure cooker to cook it faster if you have one.)