JAMAICAN CHICKEN PEPPER POT SOUP
There are many, many variations of Pepper Pot Soup. This version contains chicken, although one could easily change to beef, by using diced lean beef and beef broth. The cream of coconut gives the soup a sweet flavour and the scotch bonnet pepper spices it up. The flavour is actually better the second day when reheated.
Provided by Just Call Me Martha
Categories Chicken
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Fry bacon over medium heat in large stock pot.
- Remove bacon with slotted spoon.
- Add chicken pieces and cook for 5 minutes or until done.
- Return bacon to pot.
- Add vegetables, spices and chicken broth.
- Reduce heat and simmer for 30 minutes.
- Add cream of coconut and simmer for 10 more minutes.
- Serve in individual bowls.
- Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
JAMAICAN PEPPER POT SOUP
A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica
Provided by Food Network
Yield 6 large servings
Number Of Ingredients 15
Steps:
- In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
- Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
- After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
- Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.
JAMAICAN SHRIMP PEPPER POT SOUP
Also called callaloo, this dish has many guises and often is made with meats. The dish dates back to the Arawak Indians, who prepared a stew that was kept going on the fire with the addition of new ingredients every day. This version is made simply with shrimp.
Provided by Mary Fillmore
Categories Caribbean
Time 40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
- Reduce heat; simmer, covered, 30 minutes.
- Add shrimp and coconut milk.
- Simmer until shrimp are cooked, about 5 minutes.
- Serve garnished with lime slices.
AUTHENTIC PEPPER POT SOUP
The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 11
Number Of Ingredients 18
Steps:
- Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
- In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
- Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
- Add the diced potato and carrots, and cook for an additional 20 minutes.
- Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g
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