News Americas, NEW YORK, NY, Fri. Sept. 8, 2017: As summer comes to an end and the temperatures fall in my kitchen it’s soup season as we move in to fall and winter.
I love all kinds of soups, especially soups found in the Caribbean cuisine. This week I would like to share with you one of my favorite soup, and that is Jamaican pepper pot soup, which is distinctly different from the Guyanese Pepper Pot.
Jamaican Pepper Pot Soup
2 bunches of calaloo (chopped)
1 lb coco
1lb yellow yam
1 cup coconut milk
1bunch kale (chopped)
1lb soup meat ( fresh beef)
3/4 lb pigs tail
1/2 lb salt beef
1/4 lb Scallion
4 sprig Thyme
1 Scotch Bonnet pepper
6 pimento seeds
Salt to taste
3 cups Flour (for flour dumplings)
Place all meats, including pigs tail, in a large soup pot.
Cover with water.
Boil until meat is nearly cooked.
Add yam, coco and flour dumplings.
Add the Calaloo and Kale
Add all the seasonings including Scotch Bonnet pepper and salt to taste.
Add coconut milk and more water if necessary.
Cook soup until it appears to have thickened.
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfood scaribbean/