Jamaican Pepperpot Soup Recipe

Pepperpot Soup: When my kids were young I made this soup for them and they told me they didn’t want to eat any green soup! Sadly, that was one of the last times I made pepperpot soup for my family. Today everyone knows that green vegetables are very good for us and this soup is a delicious way to eat our vegetables. If you don’t have access to fresh callaloo you can substitute kale. Or, you can use one 14-oz can of callaloo if you can’t find fresh greens.

Vegetarian tip: To make a wonderful vegetarian version of Pepperpot Soup just omit the pig’s tail, beef and shrimp and add a vegetable bullion for added flavour.


  • ½ lb Salted Pig’s Tail
  • ½ lb Stewing Beef
  • 4 quarts Water
  • 1 lb fresh Callaloo
  • or Kale
  • ½ lb Yellow Yam, cubed
  • ½ lb Coco, cubed
  • 12 Okras, cut in pieces
  • 1 Scotch Bonnet Pepper
  • 1 Clove of Garlic
  • 8 small Spinner Dumplings (see below)
  • 4 stalks fresh Thyme, tied with string
  • 2 Stalks Escallion or Green Onion, chopped
  • 1 cup fresh Coconut Milk or ½ cup canned Coconut Milk
  • ¼ lb Raw Shrimp (optional)

  • Spinners (long dumplings)
  • 1 cup Flour
  • pinch of Salt
  • 1. Add enough cold water to make stiff dough
  • 2. Form into small long dumplings

    1. Soak pig’s tails in cold water overnight and drain
    2. Cook pig’s tail and stewing beef in 4 quarts of water until tender
    3. Add callaloo and cook until soft, about 10 to 15 minutes
    4. Remove callaloo from pot and, in a bowl, puree with a hand blender until smooth; pour back in pot
    5. Bring soup to a boil and add yam, coco, okra, garlic, bell pepper
    6. Tie stalks of thyme together with string. Add thyme and place the scotch bonnet pepper on top of the soup.
    7. Add 8 to 10 spinner dumplings simmer cover until all the vegetables are tender
    8. Add escallion and coconut milk to soup and stir
    9. Remove scotch bonnet pepper and, if using, add shrimp and simmer until shrimp turn pink, about 2 to 3 minutes
    Callaloopepperpot soupsoup
    Comments (11)
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    • Carla

      Love this soup but never knew how to make it , thanks for the recipe now
      I can try it and see if “my ” children will like it also. God bless.;)

    • Serge Zoritch

      I would like to cook this recipe but where do you get salted pig’s tail?

      • Kas.

        @ Serge Zoritch it can be bought at any Korean store, so in case you didn’t
        get it yet you can find it and try your soup… hope that helps.

    • Kimberly

      I am really looking forward to trying this soup- it looks wonderful! I am confused about the coco. Is it coconut or taro root?

      Thanks so much!

      • Fay & Angela

        Hi Kimberly,
        Coco is a root vegetable like taro root. If you can’t find it just omit. Fay

    • Stacy

      Hi Fay,

      Love your recipes. I would like to try this pepper pot, but what is Coco?

      Hope to hear from you.

      Thanks much,

      • Fay & Angela

        Hi Stacy,
        Thank you for your question. Coco is a root vegetable like potato. It is denser and good in soups, however, if you cannot find it just omit it.

    • Carlton Williams

      I love your recipes very much, but I have difficulty printing them. Is there a way to make them printer friendly?

    • Ashley

      Hi my name is Ashley and my Husband is Jamaican, and I love Jamaican Food! I am so happy to finally find a website that show me easy instructions on how to make Jamaican dishes so my husband can eat more than just American Dishes, and I can show our daughter her heritage. Also I enjoy seeing mother and daughter work together its beautiful.Thanks

    • Lolly

      Wonderful recipe. I love soup and had to try this after I tasted a cup of pepper pot soup at a brunch I attended 3 weeks ago. Thanks for the directions

    • Sandra

      Well, I came upon your site while seeking a recipe for pepperpot soup. Interesting lot of recipes you have, will be back to check them out. I am also a Jamaican. Thanks