Jamaican Pepperpot soup is a great way to eat soup with a difference.
This richly spiced dish is traditionally served on a Friday or Saturday for dinner, but today is eaten at any time of the day or week.
A vegetarian version of this soup can be easily made by removing the meat and using vegetable bouillon cubes.
1 lb Callaloo (approximately eight stalks) –
½ lb. okra
½ lb. salt beef
½ lb yam and dasheen
1 Stalk escallion
3 Stalks fresh Thyme
1 Scotch bonnet pepper
½ Cup Coconut Milk
3 Quarts water
Soak the ½ lb. salt beef overnight.
Cook the beef until it’s tender.
Add the callaloo Boil meat and vegetables.
Puree vegetables and return to the pot, adding dumpling.
Then add the diced yam, dasheen, coconut milk, and other seasonings to taste.
Add the whole Scotch bonnet pepper to the pot.
Add the spinner flour dumplings.
Simmer for approximately 45 minutes to an hour.
Add black pepper and stir
Edited by Jesus Chan
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