Jamaican Pepper Pot Soup

Recipe Ingredients

2 lbs	908g / 32oz	Pig tails - scrubbed, rinsed in
		Cold water, and cut into 1" pieces
1 lb	454g / 16oz	Salt beef - cut 1/2" cubes
6 1/2		Water
1 lb	454g / 16oz	Yams - peeled, and
		Chopped into 1" cubes
1 lb	454g / 16oz	Coco - peeled, chopped
4 cups	948ml	Ice water
12		Okra - rinsed
8 oz	227g	Indian kale - trimmed of heavy
		Stalks and finely sliced
1 teaspoon	5ml	Powdered thyme
		Salt - to taste
		Freshly-ground black pepper - to taste
6 oz	170g	Onion - 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.