Pepperpot Soup

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Pepperpot Soup

Ingredients

 1lb. salted beef
 1lb pigs tail
 3l water
 1lb callaloo
 1lb kale
 12 fingers of okra
 1 scotch bonnet pepper
 1 clove of garlic
 1 onion
 1/2 lb yellow yam
 1/2 lb coco
 flour and water for spinners
 3 stalks of scallion
 3 sprigs of thyme
 1 tin of coconut milk

Preparation

 Chop the pigs tail and salt beef in to bite-sized pieces










 Place the meat in a tub of water and allow to soak in the fridge overnight (this will remove most of the salt content)

Cooking

 Drain the salty water from the meat.
 Boil three litres of water in a large pot and add the meat.
 Allow to simmer for two hours








 Wash the callaloo and kale thoroughly
 Boil water in a seperate pot, add the callaloo and kale and simmer for 15 minutes.









 After 15 minutes, remove the callaloo and kale and place in a blender.
 blend in to a puree













 Chop the okra, scotch bonnett pepper, garlic, onion, yam and coco.
 Remember to keep the chopped yam and coco in water to prevent it from turning brown.




















 Add the chopped vegetables after the meat has been cooking for two hours










 Mix flour and a pinch of salt with water until it has the consistency of dough.

 Pinch off a small amount of the dough and roll it in your hands to make a "spinner".

 Add the spinner to the pot, repeat until you run out of dough.
 Simmer for a further 45 minutes





 Crush the scallion with the side of a knife and add to the pot

 Add the thyme, coconut milk and puree

 Simmer for a further fifteen minutes (or longer if the soup has not yet thickened)

Serving the soup

 Serve in a bowl, add salt and black pepper to taste










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