Caribbean Pepperpot Recipes

CARIBBEAN PEPPERPOT

Caribbean Pepperpot image

This pepperpot recipe is the one most used in the Eastern Caribbean, but recipes vary greatly from island to island. In Jamaica it is a soup, in Guyana the basis is chicken or oxtail with sugar, cassareep and chillies added. From Caribbean Cooking For Pleasure by Mary Slater

Provided by jenny butt

Categories One Dish Meal

Time 2h10m

Yield 1 pot, 4-5 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces salt pork
8 ounces salt beef
500 g fresh meat
3 3/4 cups cold water
1 teaspoon salt
6 spinach leaves (or callaloo leaves & stems) or 6 leaves silver beet, leaves & stems chopped (or callaloo leaves & stems)
4 aubergines, sliced
2 onions, sliced
500 g pumpkin, diced
2 tomatoes, sliced
1 tablespoon chopped chives
1 tablespoon chopped thyme
6 okra, sliced
pepper
500 g cooked pigeon peas

Steps:

Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
Put into a large heavy saucepan.
Cover with some of the water & bring very slowly to the boil.
When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
Skim the scum from the surface.
Add a little more cold water, skim again, & repeat the process 3 times.
Add all the vegetables & seasonings except the peas.
Simmer for a further hour, skimming from time to time if more scum arises.
Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
NOTE: split peas can be used instead of pigeon peas.

Nutrition Facts : Calories 1039, Fat 48.8, SaturatedFat 17.4, Cholesterol 48.8, Sodium 1442.9, Carbohydrate 122.6, Fiber 37.4, Sugar 16.7, Protein 37.7

JAMAICAN PEPPER POT SOUP

Jamaican Pepper Pot Soup image

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

Ingredients

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

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.

CARIBBEAN PEPPER POT SOUP

Caribbean Pepper Pot Soup image

A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.

Provided by PalatablePastime

Categories Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons chili powder
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
1 teaspoon whole coriander seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon brown sugar
4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
1 (16 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can whole tomatoes, chopped,including juice
4 cups vegetable stock or 4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup chopped cilantro

Steps:

Cook onions in oil in a skillet until tender.
Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
Add coconut milk and stir well.
Set crockpot to high and cook for 15-20 minutes more.
Garnish with cilantro before serving.

Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6

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