Recipe Archives->Caribbean->Pepperpot Soup 01

Jamaican Pepperpot Soup

2 lbs spinach, washed and chopped fine, or Calaloo
gallon of broth
1/2 lb okra, cut into 1/2 slices
2 onions, diced
6 green onions, diced
10 cloves garlic, mashed
1 bunch fresh thyme, or 1 TBS dried leaves
8 allspice berries or 1/2 tsp ground
1 whole, green scotch bonnet pepper, or 1 tsp hot sauce
2 med potatoes, sweet potatoes (Boniato) or 1/2 lb Jamaican Yellow Yam, diced
1/3 cup canned coconut milk 
1/2 lb fresh shrimp, head-on and un-shelled, preferably (optional)
1 fresh blue crab (optional but delicious!)
Salt and Pepper

In a large stock-pot, add the broth, chopped spinach, the Allspice,
(we call it Pimento), and all the other spices and seasonings, and
return to simmer for 30-45 minutes, or until the vegetables are
cooked.

Add the potatoes, and yams, coconut milk and the diced okra, and
simmer until the potatoes are cooked.  We also add some "spinners",
which are simply flour and water and salt, kneaded to a tight dough,
broken into little pieces and rolled between the palms of both
hands into a chunky-cigarette shape, and dropped into the soup.

When the soup is cooked, it should be slightly thickened by the
okra.  At this point, just before serving, add the shrimp, and the
crab, simmer until the shellfish have turned pink, and are cooked.

Your soup is now ready to be served with slices of hearty Jamaican
hard-dough, or a Sour-dough bread.

Printable version: pepperpot-soup01.txt.