Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.


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


Put the meats on to cook in a large saucepan with 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.