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.
