Jamaican Pepperpot Soup Recipe
Ingredients
| Stewing beef | 1 Kilogram | |
| Lean pork | 250 Gram | |
| Water | 2.5 Liter | |
| 24 okra, conical stalk end discarded and roughly chopped. | ||
| Kale | 500 Gram, chopped | |
| Spinach | 500 Gram | |
| 2 green peppers, cored, deseeded and roughly chopped | ||
| 2 spring onions, roughly chopped | ||
| 1 fresh thyme sprig or '1/4 teaspoon dried thyme | ||
| Cayenne pepper | 1/4 Teaspoon | |
| Yams | 500 Gram, thinly sliced | |
| Potato | 1 Large, thinly sliced | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | To Taste | |
Directions
1. Combine the meat with the measured water in a large saucepan. Bring to the boil, then lower the heat and simmer the meat, partially covered, for about 30 minutes.
2. Add the okra, kale, spinach, green peppers and spring onions to the pan with the thyme and cayenne. Cook over a moderate heat, partially covered, for 15 minutes.
3. Add the yams, potato and garlic to the pan and cook for a further 20 minutes, or until the yams and potato are soft. Add more water if the soup is too thick. Season to taste with salt.
2. Add the okra, kale, spinach, green peppers and spring onions to the pan with the thyme and cayenne. Cook over a moderate heat, partially covered, for 15 minutes.
3. Add the yams, potato and garlic to the pan and cook for a further 20 minutes, or until the yams and potato are soft. Add more water if the soup is too thick. Season to taste with salt.
Chef
