Pepperpot Soup
Ingredients
- 1/2 pound callaloo or spinach, chopped
- 1/2 pound kale, chopped ⓘ
- 1/2 pound smoked pork, such as ham hocks
- 1/2 pound beef with bones, such as shin ⓘ
- 10 okra, chopped ⓘ
- 1 tomato, chopped ⓘ
- 1 whole Scotch bonnet pepper (green recommended) ⓘ
- 10 cups water ⓘ
- 5 whole scallions, chopped ⓘ
- 3 cloves garlic, minced ⓘ
- 2 sprigs fresh thyme or 1 1/2 teaspoons dried ⓘ
- 2 teaspoons salt ⓘ
- 3/4 teaspoon freshly ground black pepper ⓘ
- 1 to 4 slices Scotch bonnet pepper (any color) ⓘ
- 1 chocho (chayote), peeled, pitted and chopped, or 1 cucumber, peeled and chopped
- 1/2 pound yellow yam, peeled and chopped (optional) ⓘ
- 2 cups fresh or canned coconut milk ⓘ
Instructions
- Wash the callaloo or spinach and kale thoroughly by submerging in 2 to 3 different cold water baths.
- Lift the greens out first, then discard the water.
- Place the greens in a large soup pot (a Dutch oven is ideal) along with the pork, beef, okra, tomato, whole Scotch bonnet pepper and water.
- Bring to a boil, reduce the heat to medium-low and partially cover.
- Simmer for 1 1/2 hours.
- Remove the whole Scotch bonnet pepper.
- Take out the pork and beef from the pot and separate the meat from the bone and fat.
- Chop the meat and return it to the pot.
- Add the scallions, garlic, thyme, salt, black pepper, sliced Scotch bonnet pepper, chocho, yam and coconut milk.
- Cook for 30 minutes, adding water if needed for a proper soup consistency.
- To prepare the dumplings, in a medium bowl, sift together the flour and salt.
- Add the water and blend with a wooden spoon until a ball is formed.
- Flour your hands and knead slightly to form a soft dough.
- Form it into flat round shapes (will make 8 to 10).
- Cook them in boiling water for 15 minutes.
- Serve the soup piping hot with a dumpling in each bowl.
Nutrition & Diet Analysis (per serving)
708
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).