Caribbean🥣 Soups & stews

Jamaican Pepper Pot Soup

Name: Jamaican Pepper Pot Soup
Total time: 2 h
Cuisine: Caribbean
Ingredients: ~1 lb pigtail; ~1½ lb beef soup meat; ~1 lb cow skin; 6 cloves garlic; ~1 bunch callaloo; ~2 cups spinach; ~1½ cups coconut milk; ~2 medium dasheen (yellow taro); 2 pieces sweet potato; ~2 medium coco; ~2 medium carrot; ~1 cup okra; ~4 scallion (Jamaican scallion); ~2 tbsp thyme; 1 Scotch bonnet pepper; ~2 cups flour (for dumplings); ~1 tsp onion powder; ~1 tsp garlic powder; ~1½ tsp seasoning salt; ~1 tbsp all-purpose seasoning; ~1 tsp black pepper; ~1 tbsp kashwan

⏱ 120 min

An authentic Jamaican pepper pot soup featuring pigtail, beef soup meat, and cow skin for a gelatinous, rich texture, combined with fresh callaloo, spinach, sweet potato, dasheen (taro), coco, and okra. Seasoned with fresh coconut milk, thyme, scallion, and a whole Scotch bonnet pepper for flavor (kept intact to avoid excessive heat). This nutrient-dense soup is full of fiber and iron, a treasured Caribbean dish.

High-protein

Adapted from a video by Deddy's Kitchen

How to make PEPPER Pot Soup! (A Peek Into DEDDY'S GARDEN!) | Deddy's Kitchen

Watch on YouTube

Ingredients

pigtailsoak overnight in cold water to remove excess salt~1 lbest.
beef soup meatwash three times with water and vinegar~1½ lbest.
cow skinfor gelatinous texture~1 lbest.
garlic6 cloves
callaloofresh from garden; part blended with coconut milk to add near the end; canned may substitute if unavailable~1 bunchest.
spinachfresh from garden; part blended with coconut milk to add near the end~2 cupsest.

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Harvest fresh callaloo and spinach from the garden, selecting the larger leaves.
2
Prepare the meats: wash pigtail, beef soup meat, and cow skin three times with water and vinegar. Soak the pigtail overnight in cold water to remove excess salt.
3
Add all cleaned meats to a large pot of cold water and bring to a boil. Add six cloves of garlic and kashwan. Let the meat cook for at least one hour until tender.
4
Prepare root vegetables: peel and cut dasheen, sweet potato, coco, and carrot. Keep them submerged in cold water to prevent discoloration until the meat is fully cooked.
5
Wash the callaloo and spinach carefully, checking each leaf for insects and damage. Rinse with cold water and chop into small pieces. Set aside some to blend later with coconut milk.
6
Wash the okra thoroughly and trim off the tips.
7
Prepare coconut milk: crack open a fresh coconut, extract the meat, blend it, and squeeze out the milk. (Canned coconut milk may be used as a substitute.)
8
Once the meat is cooked through and tender, add all the prepared root vegetables to the pot. Add the chopped scallion and thyme. Bring to a boil, then reduce heat to a simmer.
9
Prepare boiled dumplings: make dumpling dough and shape into various sizes (refer to channel's boiled dumpling tutorial). Add to the soup.
10
Blend the reserved callaloo and spinach with the remaining coconut milk until smooth. Pour the blended mixture into the soup. Add one whole Scotch bonnet pepper, keeping it intact to control the heat.
11
Add the remaining okra and callaloo. Season with onion powder, garlic powder, seasoning salt, all-purpose seasoning, and freshly cracked black pepper to taste. Reduce heat to medium-low and simmer until vegetables are tender.
12
Taste the soup and adjust seasoning as needed. The finished soup should have a beautiful green color and contain tender meat, soft vegetables, and a rich coconut flavor. Be careful not to burst the Scotch bonnet pepper.

Jamaican Pepper Pot Soup

Ingredients

Steps

More like this