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Authentic Jamaican Pepper Pot Soup Recipe

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Jamaican Pepper Pot Soup Recipe
by Nemonie Cassells

jamaican_pepper_pot_recipe

I love food! Let me say it a little louder… I LOVE FOOOOOD!!I love food so much that it was important to me that I learned to cook my favorite cuisines!


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There is always something cooking up in my kitchen, meals that most only eat in a restaurants, but nothing, absolutely nothing to me like my Jamaican cuisine!!! 

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Now listen up, soups are not my favorite meals to dine on, but when I do I appreciate a haughty bowl of creamy, steamy flavorful soup! 

You can only imagine the excitement I created when I first tasted the Jamaican pepper pot soup!  

I was at a local restaurant and I ordered it as an appetizer. 

Needless to say, I requested to see the chef, we met, fell in love, got married and had 5 beautiful children together… just kidding, but wouldn’t that make an interesting story, Oh well!

I did meet with the chef though and requested a simple recipe minus whatever secret ingredients he might have added because I myself am a genius in the kitchen and would make my own, hair raising, toe curling, dancing in your chair, are you tasting this soup? soup!

And that's exactly what I did! 

The Jamaican pepper pot soup is famous for this one Ingredient… the callaloo! The callaloo is a green leafy plant that looks like a Kale and spinach hybrid.

It is absolutely delicious and makes this soup one of the best to come out of Jamaica!

Here’s MY Jamaican Pepper pot recipe (below)…

NOTE: You can enjoy pepper pot soup even if you’re a vegetarian, just minus the meat!! ENJOY!! 

Jamaican Pepper Pot Soup Recipe

JAMAICAN PEPPER POT SOUP

Photo Credit: Ms Ann Marie Bulgin, of medicinalherbs4u.com

INGREDIENTS

  • 1 lb. Salted beef (soaked overnight in water and cut in bite size pieces)
  • 1/2 lb. beef stew (cut it bite size pieces and washed with vinegar)
  • 1 bundle or stalk of Callaloo (stripped and chopped)
  • 6 Okras (washed and cut into big chunks)
  •  2 stalks of Escallion ( stripped and chopped into small pieces)
  • 4 cloves of garlic (cut into halfs)
  • 1 TBSP Garlic powder
  • 2 sprigs of thyme
  • 8 pimento berries
  • 1 lb. yellow yam ( peeled and diced)
  • 1/2 lb. coco yam (peepled and diced)
  • 3 small green bananas (sliced in small pieces with skin on)
  • 1 cup counter flour
  • 1/2 pack Grace Coconut milk powder
  • 1 1/2 pack Maggi Thick and Spicy soup mix
  • Salt to taste (optional)
  • 1 scotch bonnet pepper

PROCEDURE

  1. Add flour and water to make dough in a bowl.
    Knead and set aside to make spinners (long dumplings) later.
  2. Put salted beef and beef stew in soup pot. 
  3. Add garlic powder, 4 pimento berries and the desired amount of water. Set on stove to boil for about 40 min or until meat is tender.
  4. Shape spinners and add to pot. 
  5. Add yellow yam, coco, banana, callaloo, and okras and let boil for 10 minutes.
  6. Add 1/2 pack of coconut powder, escellion, thyme, garlic, whole scotch bonnet pepper, remaining pimento berries, salt and Maggi Thick n Spicy soup mix. 
  7. STIR WELL. let simmer for 15 mins then turn off flame. 
  8. Serve soup hot in a bowl.

See that? Very simple after all :-)

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A patriotic Jamaican who adore its culture, Wellesley has been using this medium to share what he calls 'the uniqueness of Jamaica with the world' since April 2007.  

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