Pepperpot Soup

Name: Pepperpot Soup
Yield: Serves 6 to 8
Cuisine: Jamaica
Ingredients: ⅓ pint coconut milk; 4 oz. cooked shrimps; ½ oz. unsalted butter; 1 dozen okras; 1 lb. callaloo, or spinach, or Chinese spinach, chopped; 1 onion, chopped; 4 spring onions, chopped, using green and white parts; 1 clove garlic, chopped; ½ teaspoon dried thyme; ½ lb. yam, peeled and sliced; 1 fresh hot green pepper, chopped; ½ lb. coco (taro) peeled and sliced; Salt, freshly ground pepper; 1 lb. shin of beef, cubed; ½ lb. corned beef or salt pork, cubed; 3 pints water; 1 lb. kale, chopped

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This soup should not be confused with the pepperpot stew, containing cassareep, which comes originally from Guyana and has spread to Trinidad, Barbados and beyond. A very similar soup is popular in Antigua.

Ingredients

1 lb. shin of beef, cubed
½ lb. corned beef or salt pork, cubed
3

Americas
Jamaica
Gluten-free
Caribbean
Soup

Method

Put the meats on to cook in a large saucepan with 2¼ pints of water. Simmer, covered, for 1 hour. Put the kale and callaloo with ¾ pint of water into another saucepan and cook until tender - about 50 minutes.