Pepperpot Soup

By John, 23 January, 2015
Region
Jamaica
Description

Jamaican Pepperpot SoupThis hearty Jamaican classic has a thousand ingredients and it takes a long time to make, but it's bursting with flavor and well worth the effort!

Some of the ingredients are unusual in the typical New England kitchen. Be sure to read about Jamaican Ingredients before committing to this recipe. 

Note that this is not a dish for fussy eaters! If they don't balk at the unfamiliar ingredients, they'll surely shriek at the little bones or the unidentifiable bits of fatty meat from the pig tail. This was food for the slaves, not for the masters. But it is a wonderful mosaic of textures and flavors that will excite the palate of those not so easily intimidated by a bowl of soup!

Yield
10 Servings
Preparation time
3 hours, 30 minutes
Ingredients
8 oz pig's tail
4 q Water
4 oz Corned Beef
8 oz stew beef
24 oz Callaloo (pureed)
8 oz kale
12 okra
8 oz yellow yam
8 oz malanga coco
1 green bell peppers
1 clv Garlic (crushed)
2 Scallions
4 oz Shrimp
1 t Dried Thyme
4 oz Coconut Milk
Instructions
  1. Cut the meats into 1-inch chunks and simmer them gently in a heavy pot for 2 hours to extract the gelatin from the pig's tail.
  2. Peel the yam and coco and cut into 1-inch cubes. Slice the okra and scallions, and cut the green pepper into 1-inch squares. Slice the kale into thin strips.
  3. Add the kale and the pureed callaloo, the okra, yam, coco, green pepper, and garlic. Simmer for another 45 minutes.
  4. Add the shrimp and the thyme. Cook for another 10 minutes.
  5. Stir in the coconut milk and serve hot with as many shredded Scotch Bonnet peppers as you dare.
Source
The Real Taste of Jamaica