Pepperpot soup is a rich hearty soup loaded with meats and vegetables. It contains a mixture of pork, beef and chicken combined with Callaloo, coconut milk, vegetables, Jamaican yellow yam, dumpling and spices. If you’re not a meat lover pepperpot soup might be a hard sell but, once you might just be hooked.
½ pound salted pig tails
1 pound beef chuck, cubed
½ pound chicken breast, cubed
2 medium onions
6 cups water
2 large potatoes
1 – 13.5 ounce can Coconut Milk
1 pound callaloo or spinach (canned or frozen is fine)
½ pound yellow or white yam, optional
I large carrot, sliced thin
1 stalk escallion
1 sprig thyme
1 whole habanero/ scotch bonnet pepper, optional
Salt and black pepper, to taste
1 packet chicken noodle soup
Add meats, 2 teaspoons salt and onions to a large pot. Saute until meats begin to brown. Reduce heat to medium low, cover and let simmer for 20 minutes.
Stir well. Add 3 cups water, cover and cook for 1 hour over medium heat.
After 1 hour, remove lid, stir well and add potatoes, callaloo, coconut milk, yam, dumplings and carrot. Stir, replace cover and simmer for 30 minutes.
Taste for salt before adding any additional salt. Add remaining ingredients. Stir in remaining water 1 cup at a time until desired thickness is achieved. Stir, cover and let simmer for 10 minutes before serving.
It received my mother and my aunt’s (they still try to tell me how to cook after almost 20 years at it) endorsement so it must be good. I was surprised by the creamy flavors even more so that despite the amount of meats it wasn’t fatty. I did use boneless skinless chicken breast and salted beef, which has very little fat.
2 days later, even the leftovers was a tasty as it was freshly made. I willvery likely be making this one again. Still, considering the amount of meat it contains, I won’t be making this one too often, except by special request.