Pepperpot Soup

Recipe Ingredients

1/2 lb	227g / 8oz	Callaloo - washed, and
		Chopped fine
1/2 lb	227g / 8oz	Kale - washed, and
		Chopped fine
1/2 lb	227g / 8oz	Corned beef - cut 1/2" cubes
12 cups	2844ml	Water
2 cups	474ml	Coconut milk - unsweetened
1/2 lb	227g / 8oz	Yellow sweet potatoes - peeled, diced
1/2 lb	227g / 8oz	Yukon Gold potatoes - peeled, diced
2		Scallions - chopped
2		Thyme sprigs
1		Scotch bonnet pepper - trimmed, but whole
		Freshly-ground black pepper - to taste
		Salt - to taste

Recipe Instructions

Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour.

To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.

This recipe yields 6 to 8 servings.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B76) - from the TV FOOD NETWORK

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