West Indian Pepper Pot Soup Recipes

AUTHENTIC PEPPER POT SOUP

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.

WEST INDIES PEPPER-POT SOUP

Steps:

• In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
• In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
• Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.

WEST INDIAN PEPPER POT SOUP

Steps:

• Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
• In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
• Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.

WEST INDIES PEPPER POT SOUP

Steps:

• Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
• Add stew beef and brown on all sides.
• Pour in water and slowly bring just to a boil.
• Skim.
• Add thyme, salt, and pepper.
• Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
• While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
• Add green pepper and sauté 1 minute.
• Remove from heat and set aside.
• After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
• Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
• Remove from heat and cool slightly.
• Take out short ribs and cut off and discard any fat.
• Cube meat and return to kettle.
• Reheat, if necessary.

WEST INDIES PEPPER POT SOUP

Steps:

• In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute for 3 to 5 minutes more, until translucent. Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender. Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.

WEST INDIAN PUMPKIN SOUP

Steps:

• In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
• Spread mixture onto a greased roasting pan.
• Bake at 350F for 1-1 1/2 hours, or until tender.
• Saute onion in oil in a large pot until tender, about 5 minutes.
• Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
• Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
• When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
• Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Remove soup from heat and allow to cool for 15 minutes.
• Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
• Add heavy cream and coconut milk and blend.
• Reheat if necessary.
• May also be chilled before serving up to 1 day.
• Serve cold or hot, garnished with roasted pumpkin seeds (if desired).