Recipe: Pepper Pot Soup (Jamaican Soup)

Pepper Pot Soup

Rich and spicy soup that originated with the Taino Indians. The original inhabitants of Puerto Rico were Taino Indians too.

1 lb. or 450 g stewing beef, cubed
1/2 lb or 125 g salt pork, cubed
8 cups or 2 litres water
1 lb. or 450 g callaloo or spinach, chopped
1 lb. or 450 g kale or Swiss chard, chopped
1 onion, chopped
1 garlic clove, chopped
1 hot pepper, chopped
1/2 lb. or 225 g yams
1/2 lb. or 225 g eddoes or coco also known as taro, a root vegetable
salt and pepper to taste
12 okras (ladies fingers), cut in rings
1 tbsp. butter
4 oz. or 115 g cooked shrimp
2 tbsp. coconut cream

Simmer the meats in 6 cups (1.5 litre) of water in a large pot, covered, for 1 hour.

Boil the callaloo and Swiss chard in another pot, with 2 cups (500 ml) of water, until tender. Pur e greens and liquid.

Add onion, garlic, hot pepper, yams, eddoes, salt and pepper to beef mixture.

Simmer until vegetables are tender and soup appears to be thickened.

Saut okras in butter, until tender, about 5-10 minutes.

Gently add the okras to the soup with shrimp and creamed coconut. Cook for 5 minutes.

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