Authentic Jamaican Pepper Pot Soup Recipe

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Jamaican Pepper Pot Soup Recipe

Photo Credit: Ms Ann Marie Bulgin, of medicinalherbs4u.com

INGREDIENTS

• 1 lb. Salted beef (soaked overnight in water and cut in bite size pieces)
• 1/2 lb. beef stew (cut it bite size pieces and washed with vinegar)
• 1 bundle or stalk of Callaloo (stripped and chopped)
• 6 Okras (washed and cut into big chunks)
•  2 stalks of Escallion ( stripped and chopped into small pieces)
• 4 cloves of garlic (cut into halfs)
• 1 TBSP Garlic powder
• 2 sprigs of thyme
• 8 pimento berries
• 1 lb. yellow yam ( peeled and diced)
• 1/2 lb. coco yam (peeled and diced)
• 3 small green bananas (sliced in small pieces with skin on)
• 1 cup counter flour
• 1/2 pack Grace Coconut milk powder
• 1 1/2 pack Maggi Thick and Spicy soup mix
• Salt to taste (optional)
• 1 scotch bonnet pepper

PROCEDURE

1. Add flour and water to make dough in a bowl.
   Knead and set aside to make spinners (long dumplings) later.
2. Put salted beef and beef stew in soup pot. 
3. Add garlic powder, 4 pimento berries and the desired amount of water. Set on stove to boil for about 40 min or until meat is tender.
4. Shape spinners and add to pot. 
5. Add yellow yam, coco, banana, callaloo, and okras and let boil for 10 minutes.
6. Add 1/2 pack of coconut powder, escellion, thyme, garlic, whole scotch bonnet pepper, remaining pimento berries, salt and Maggi Thick n Spicy soup mix. 
7. STIR WELL. let simmer for 15 mins then turn off flame. 
8. Serve soup hot in a bowl.

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