Jamaican Pepper Pot Recipes

JAMAICAN PEPPERPOT STEW

Steps:

• 1. Add 2 tbs vegetable oil to a dutch oven and brown meat, then drain the fat. 2. Add a little more oil then the ginger and onion, and cook until the onion is translucent. 3. Then add garlic, bay leaf, the bundle of thyme, All Spice berries, and cook for 30 seconds. 4. Then add the beef stock and water, with salt and pepper to season, bring to boil, cover and simmer for 30 minutes. 5. Then add yam, potato, squash, green onion, habaneros, and coconut milk, lima beans, simmer covered for another 30 minutes. 6. Then add spinach, and 5 minutes later add the dumplings and simmer covered for another 10 minutes..

JAMAICAN PEPPER POT

Steps:

• Cut tofu into 1/2-inch-thick slices. Blot well between layers of paper towel, then cut into 1/2-inch dice. In wide skillet, heat 1 tablespoon oil over medium heat. Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp. Remove to plate. Heat remaining 2 teaspoons oil over medium heat and add onion and celery. Cook, stirring often, until onion is softened, 10 minutes. Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer. Add bouillon cube, bay leaves, thyme, red pepper flakes and black pepper. Simmer gently, covered, until vegetables are tender, 25 to 30 minutes. Stir in reserved tofu and "pepperoni" slices. Remove bay leaves. In small saucepan, melt margarine. Slowly stir in flour. When mixture is smooth, stir it slowly into stew. Cook until sauce thickens, uncovered, about 5 minutes. Stir in parsley. Serve hot.

JAMAICAN PEPPER POT SOUP

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.

JAMAICAN SHRIMP PEPPER POT SOUP

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.

JAMAICAN CHICKEN PEPPER POT SOUP

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.