Jamaican Pepperpot soup is a great way to eat vegetables. This recipe is flexible. You can easily make a vegetarian version of this soup by removing the meat and using vegetable bullion cubes.

INGREDIENTS :

• 1 lb Callaloo (approximately 8 stalks) –
• ½ lb. okra
• ½ lb. pig’s tail and/or ½ lb. salt beef
• Flour dumplings
• ½ lb yam and dasheen
• 1 Stalk escallion
• 3 Stalks fresh Thyme
• 1 Scotch bonnet pepper
• ½ Cup Coconut Milk
• Black Pepper
• 3 Quarts water

METHOD:

1. Soak the ½ lb. pig’s tail and  ½ lb. salt beef overnight
2. Cook the pig’s tail and beef until both are tender
3. Add the callalloo Boil meat and vegetables.
4. Puree vegetables and return to the pot adding dumpling.
5. Then add the diced yam, dasheen, coconut milk, and other seasonings to taste.
6. Add the whole Scotch bonnet pepper to the pot.
7. Add the spinner flour dumplings
8. Simmer for approximately 45 minutes to an hour.
9. Add black pepper and stir
10. Serve hot

PS: If fresh Callaloo is not available use the canned one