Jamaican Pepper Pot Soup

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Recipe courtesy of Graham Kerr
Show: The Galloping Gourmet Episode: Jamaican Pepper Pot Soup
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 6 large servings
LEVEL: --

ingredients

  • 2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
  • 1 pound salt beef, cut into 1/2-inch cubes
  • 6 1/2 pints water
  • 1 pound yams, peeled and chopped into 1-inch cubes
  • 1 pound coco, peeled and chopped
  • 4 cups ice water
  • 12 okra, rinsed
  • 8 ounces Indian kale, trimmed of heavy stalks and finely sliced
  • 1 teaspoon powdered thyme
  • Freshly ground salt
  • Freshly ground pepper
  • 6 ounces onion, thinly sliced
  • 3 scallions, finely chopped
  • 1 can callaloo* or 1 pound fresh spinach, shredded
    • *a Jamaican green vegetable that tastes like a cross between broccoli and spinach
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.

      Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.

      After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.

      Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

      Similar Recipes

      more from this episode

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Carnival Eats

      Get Cooking Channel on your TV.