Jamaican Pepper Pot Soup Recipes

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AUTHENTIC PEPPER POT SOUP



Authentic Pepper Pot Soup image

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

1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

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

JAMAICAN CHICKEN PEPPER POT SOUP



Jamaican Chicken Pepper Pot Soup image

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

1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
6 slices bacon, diced
1 large sweet potatoes or 1 large yam, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 (10 ounce) package frozen okra, sliced
1 medium onion, chopped
1 cup fresh spinach, chopped
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon allspice
1 scotch bonnet pepper, finely chopped
6 cups chicken stock
3/4 cup cream of coconut (not coconut milk)

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 SHRIMP PEPPER POT SOUP



Jamaican Shrimp Pepper Pot Soup image

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

1 (10 ounce) package frozen okra, sliced
1 cup fresh spinach, chopped
1 cup green bell pepper, seeded, chopped
1/4 cup instant onion, minced
1 teaspoon salt
1/2 teaspoon thyme leaves, crushed
1/2 teaspoon marjoram, crushed
1/2 teaspoon rosemary, crushed
1/4 teaspoon instant garlic, minced
1 pinch red pepper, ground
6 cups chicken stock
2 lbs small shrimp, peeled, deveined (51-60)
1 cup cream of coconut, canned
10 lime slices

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.

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