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Jamaican Pepper Pot Soup
Jamaican pepper pot soup
Jamaican pepper pot soup is a delicious and flavorful dish that originates from the Caribbean island of Jamaica. It’s a hearty soup made with a variety of ingredients that include meat, vegetables, and spices.Typically, Jamaican pepper pot soup includes ingredients such as beef or pork, along with vegetables like okra, callaloo (similar to spinach), carrots, and yams. The soup gets its distinct flavor from the addition of spices like allspice, thyme, scotch bonnet peppers, and garlic. It’s often served with a side of rice or bread to make it a complete and satisfying meal.
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Ingredients
- 1 pound beef or pork, cut into small cubes
- 1 pound okra sliced
- 1 pound callaloo (can substitute with spinach), chopped
- 1 pound yams peeled and diced
- 1 pound carrots peeled and diced
- 1 onion chopped
- 4 cloves garlic minced
- 2 scotch bonnet peppers seeds removed and minced (adjust quantity based on spice preference)
- 2 tablespoons vegetable oil
- 1 tablespoon allspice
- 1 tablespoon dried thyme
- Salt and pepper to taste
- 8 cups beef broth or vegetable broth
- Rice or bread for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they become fragrant and slightly golden.
- Add the cubed beef or pork to the pot, along with the allspice, dried thyme, salt, and pepper. Cook until the meat is browned on all sides.
- Pour in the beef or vegetable broth into the pot, and bring it to a boil. Reduce the heat to low and let it simmer for about 1-2 hours, or until the meat becomes tender.
- Add the sliced okra, chopped callaloo (or spinach), diced yams, and carrots to the pot. Simmer for another 30 minutes, or until the vegetables are cooked through and tender.
- Finally, add the minced scotch bonnet peppers to the pot. Adjust the amount based on your desired level of spiciness (it is very hot) . Let the soup simmer for another 10 minutes to allow the flavors to meld together.
- Serve the Jamaican pepper pot soup hot, either on its own or with a side of rice or bread.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 590kcal (30%)Carbohydrates: 61g (20%)Protein: 34g (68%)Fat: 25g (38%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 2051mg (89%)Potassium: 2917mg (83%)Fiber: 15g (63%)Sugar: 10g (11%)Vitamin A: 30641IU (613%)Vitamin C: 95mg (115%)Calcium: 352mg (35%)Iron: 9mg (50%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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