Pepperpot Soup

Name: Pepperpot Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 4–6
Cuisine: Jamaica
Ingredients: 1.5 litres/6¼ cups water; 400 ml can Walkerswood Coconut Milk; 1 whole scotch bonnet or a dash of Walkerswood Scotch Bonnet Pepper Sauce or Jonkanoo Pepper Sauce; 2 cooked shell-on shrimp (prawns) for each bowl (optional); 250 g/8 oz okra, cut into 7cm/3in pieces; 250 g/8 oz braising/stewing beef, cubed; 1 large onion, thinly sliced; salt and pepper, to taste; 250 g/8 oz salted beef, cubed; 1 tsp whole cloves; 1 fresh thyme sprig; 2x 535 g cans Walkerswood Callaloo, drained; 375 g/12 oz yellow yam, peeled and cubed

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
2 hr

Appears in

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

About

Not to be confused with ‘the pepperpot’, which is a stew pot filled with varied ingredients. This soup is the Jamaican version, which is quite filling and could be considered a meal on its own.

Ingredients

250 g/8 oz salted beef, cubed
250 g/8

Americas
Jamaica
Soup
Gluten-free
Caribbean

Method

Place the salted beef and steak in a large saucepan with the water and some salt. Bring to the boil. Skim as necessary. Reduce the heat and cook for about an hour.

Add the remaining ingredients and bring back to the boil. Let simmer for about½ hour, until the yam is soft. Check the seasoning. Garnish and serve hot.