Caribbean 75 min

Jamaican Pepper Pot Soup

Name: Jamaican Pepper Pot Soup
Total time: 75 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 1 lb beef stew meat, cubed; 1/2 lb salt pork or smoked ham hock; 1 lb callaloo or fresh spinach, roughly chopped; 2 cups okra, sliced; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1 Scotch bonnet pepper, whole; 3 sprigs fresh thyme; 6 cups beef broth; 2 cups coconut milk; 1 tablespoon allspice berries; 1 lb yam or taro, peeled and cubed; Salt and black pepper

comfort-foodhigh-proteingluten-freedairy-freespicy

Ingredientsfor 2

390

Cal

28g

Protein

24g

Carbs

20g

Fat

11 lb beef stew meat, cubed
21/2 lb salt pork or smoked ham hock
31 lb callaloo or fresh spinach, roughly chopped
42 cups okra, sliced
51 medium yellow onion, diced
64 cloves garlic, minced
71 Scotch bonnet pepper, whole
83 sprigs fresh thyme
96 cups beef broth
102 cups coconut milk
111 tablespoon allspice berries
121 lb yam or taro, peeled and cubed
13Salt and black pepper

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Instructions

1
Place beef and salt pork in a large pot with broth. Bring to a boil, skim foam, then reduce to a simmer. Cook for 30 minutes. Add yam, onion, garlic, thyme, allspice, and whole Scotch bonnet. Cook another 20 minutes until yam is tender.
2
Add callaloo (or spinach) and okra. Stir in coconut milk. Simmer for 15–20 minutes until the greens are tender and the broth has a rich, slightly thickened consistency from the okra.
3
Remove the Scotch bonnet (keeps heat subtle) and thyme sprigs. Season with salt and pepper. The soup should have a deep, earthy, slightly smoky flavor. Serve with hard dough bread or dumplings.