Cooking Index - Cooking Recipes & IdeasJamaican Pepper Pot Soup Recipe - Cooking Index

Jamaican Pepper Pot Soup

A Classic Caribbean soup and a specialty of "Sign Great House" near Montego Bay, Jamaica.

Courses: Soup
Serves: 6 people

Recipe Ingredients

2 lbs 908g / 32ozPig tails - scrubbed, rinsed in
  Cold water, and cut into 1" pieces
1 lb 454g / 16ozSalt beef - cut 1/2" cubes
6 1/2   Water
1 lb 454g / 16ozYams - peeled, and
  Chopped into 1" cubes
1 lb 454g / 16ozCoco - peeled, chopped
4 cups 948mlIce water
12   Okra - rinsed
8 oz 227gIndian kale - trimmed of heavy
  Stalks and finely sliced
1 teaspoon 5mlPowdered thyme
  Salt - to taste
  Freshly-ground black pepper - to taste
6 oz 170gOnion - thinly sliced
3   Scallions - finely chopped
1   Callaloo - see * Note
  = (or 1 pound fresh spinach, shredded)

Recipe Instructions

* Note: A Jamaican green vegetable that tastes like a cross between broccoli and spinach.

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.

Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.

After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.

Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

This recipe yields 6 large servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0122) - from the - TV FOOD NETWORK

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