Jamaican Pepper Pot Soup is a traditional soup made with beef and callaloo.
1 pound(s) salted beef, pre-soaked, cubed
1/2 pound(s) fresh beef stew, trimmed, cubed
1 cup(s) white vinegar – > View on Amazon
14 cup(s) water
4 ounce(s) all purpose flour – > View on Amazon
1 1/2 teaspoon(s) salt – > View on Amazon
2 tablespoon(s) vegetable oil – > View on Amazon
3 clove(s) garlic, crushed – > View on Amazon
2 slice(s) breadfruit, peeled, sliced
1 pound(s) yam, peeled, diced
1/2 pound(s) cocoa, peeled, diced
2 stalk(s) escallion, chopped – > View on Amazon
2 sprig(s) thyme – > View on Amazon
1 whole scotch bonnet – > View on Amazon
6 whole okras, cut in halves – > View on Amazon
2 cup(s) coconut milk – > View on Amazon
5 whole pimento berries – > View on Amazon
2 stalk(s) callaloo, stripped, chopped
1 packet(s) cock soup – > View on Amazon
Clean and wash meat in a solution of vinegar and (2 cups) water.
In a bowl, combine flour salt and enough water to form dough, knead and set aside to relax for 10 minutes. Place remainder of water on to boil.
Heat vegetable oil in a soup pot and add pre- soaked salted beef, fresh beef stew, garlic, sliced breadfruit, yam, and cocoa, stir well.
Add 12 cups boiling water to the pot, stir and leave to simmer for 45 minutes.
Add escallion, thyme, whole scotch bonnet pepper, okras, and coconut milk, pimento berries, callaloo and cock soup mix, strir well (to prevent food from sticking to the pot).
Shape spinners and add to pot and leave to simmer for another 15 minutes.
Adjust consistency with remaining boiling water if desired and season with remaining 1 teaspoon salt.
Serve while hot.
