Jamaican Pepper Pot Soup
Jamaican Pepper Pot soup is a blend of callaloo (similar to spinach), with okra, ground provisions and optionally, meat stewed in. In this particular recipe, coconut milk is incorporated giving the soup a creamier texture. You can choose to make it without coconut milk as well.
- 1lb salted beef
- 1lb pigs tail
- 12 cups of water
- 1lb callaloo or spinach
- 12 okra pods, chopped
- 1 scotch bonnet pepper, chopped (remove the seeds)
- 1 clove of garlic, chopped
- 1 onion, chopped
- 1/2 lb yellow yam, cubed (store in water or squeeze lime over it to keep from turning brown)
- 1/2 lb malanga or coco, cubed (store in water or squeeze lime over it to keep from turning brown)
- 3 stalks of scallion
- 3 sprigs of thyme
- 1 can of coconut milk
- Salt to taste
- Flour, salt and water for spinners
- Chop the pigs tail and salt beef into bite-sized cubes. Place the meat in a large bowl of water and allow to soak in the fridge overnight. Drain the water from the meat.
- Boil 12 cups of water in a large pot then add the meat. Reduce heat and simmer for two hours.
- Boil water in a separate pot, add thoroughly washed callaloo and simmer for 15 minutes.
- Strain callaloo and blend into a puree. Set aside.
- After 2 hours, add the okra, scotch bonnet pepper, garlic, onion, yellow yam, and coco to the boiling meat.
- Mix flour and a pinch of salt with water until it has the consistency of dough. Pinch off a small amount of the dough, about the size of half a ping pong ball, and roll it in your hands until tapered to make a “spinner”. Repeat until you run out of dough and add spinners to the pot. Continue to simmer for 45 more minutes.
- Cut and crush the scallions and add to the pot along with thyme, coconut milk, and callaloo puree. Continue to simmer for 15 more minutes, or longer if soup needs to thicken.
- Add salt and black pepper to taste and serve.
- Do not touch your eyes or mouth after handling scotch bonnet. Rinse your hands thoroughly.