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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I found a recipe for Jamaican Pepper Pot soup and decided to change a few things around to my own tastes. I encourage you to do the same. Ingredients:
1 lb of chopped pork fat |
1 1/2 lbs boneless beef cubes |
2 cloves chopped garlic |
1/2 medium onion, chopped |
5 cups water |
1 large yams or 2 medium plantains, peeled and chopped |
1/2 lb coconut or 1/2 lb cream of coconut |
1 cup okra |
1 small scotch bonnet pepper, chopped (aka jamaican hot peppers) |
1/2 small sweet red pepper, chopped |
1 lb chopped chinese spinach (callaloo) or 1 lb spinach |
1 can of small red kidney beans or 1 can pigeon peas |
salt and pepper |
2 bay leaves |
1 teaspoon ground thyme |
3 chopped scallions |
3 -5 pinches nutmeg |
3 -5 pinches cumin |
3 cups ice water |
Directions:
1. In a large stock pot, add pig fat with a teaspoon of oil.
2. Braise on medium heat to render drippings.
3. Add onions and garlic.
4. Pat the beef cubes dry.
5. When enough drippings have come out, add the beef and saute until brown.
6. Next add 5 cups of water and let simmer.
7. Simmer for 1 hour, and every 10-15 minutes, skim the foam that rises off the top and sides of the pot.
8. After 1 hour, add yams, bay leaves and coconut.
9. Add ice water, so that the fat will gather and you can skim it from the top.
10. After 1/2 hour, add hot and sweet peppers, okra, beans, and spices.
11. Cook for another 1/2 hour.
12. Add your spinch and scallions about 5 minutes before you're ready to serve.
13. Serve immediately.
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