Pepperpot Soup
Home > Jamaican Recipes > Pepperpot Soup

Pepperpot Soup
Ingredients

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


Cooking

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

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

blend in to a puree

Remember to keep the chopped yam and coco in water to prevent it from turning brown.



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

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

© 2009 Jamaica Travel and Culture .com
