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.

 
Ingredients

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

 
Instructions

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