Recipe by Jackie Perez
I found a recipe for Jamaican Pepper Pot soup and decided to change a few things around to my own tastes. I encourage you to do the same.
- 1 lb of chopped pork fat
- 1 1⁄2 lbs boneless beef cubes
- 2 cloves chopped garlic
- 1⁄2 medium onion, chopped
- 5 cups water
- 1 large yams or 2 medium plantains, peeled and chopped
- 1⁄2 lb coconut or 1⁄2 lb cream of coconut
- 1 cup okra
- 1 small scotch bonnet pepper, chopped (aka jamaican hot peppers)
- 1⁄2 small sweet red pepper, chopped
- 1 lb chopped chinese spinach (callaloo) or 1 lb spinach
- 1 can of small red kidney beans or 1 can pigeon peas
- salt and pepper
- 2 bay leaves
- 1 teaspoon ground thyme
- 3 chopped scallions
- 3 -5 pinches nutmeg
- 3 -5 pinches cumin
- 3 cups ice water
Directions See How It's Made
- In a large stock pot, add pig fat with a teaspoon of oil.
- Braise on medium heat to render drippings.
- Add onions and garlic.
- Pat the beef cubes dry.
- When enough drippings have come out, add the beef and saute until brown.
- Next add 5 cups of water and let simmer.
- Simmer for 1 hour, and every 10-15 minutes, skim the foam that rises off the top and sides of the pot.
- After 1 hour, add yams, bay leaves and coconut.
- Add ice water, so that the fat will gather and you can skim it from the top.
- After 1/2 hour, add hot and sweet peppers, okra, beans, and spices.
- Cook for another 1/2 hour.
- Add your spinch and scallions about 5 minutes before you're ready to serve.
- Serve immediately.