Pepperpot

One of the most famous of Caribbean dishes, this version of pepperpot comes from Jamaica. Some of the vegetables are rather unusual in the UK, so you should see if you can get them from a specialist West Indian greengrocer.

Pepperpot

Servings:	Serves 4
Calories per serving:	1948
Ready in:	2 hours 50 minutes
Prep. time:	20 minutes
Cook time:	2 hours 30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	21st January 2013

Best recipe review Not for me. 3/5 I think it was the callaloo; too slimy. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g callaloo (Amaranth), finely chopped
• 12 okras, finely chopped
• 250 g pigs' tails or salt beef
• 250 g shin of beef
• 2.75 litres water
• 750 ml coconut milk
• 250 g yellow yam, peeled and sliced
• 250 g coco (taro root), peeled and sliced
• 2 escallions, finely chopped
• 1 hot chilli pepper, sliced
• Black pepper

Method

1. Put the callaloo, okra, pigs' tails or salt beef and the shin of beef in a large pot with the water.
2. Bring to the boil and them simmer until the meats are tender (about 2 hours).
3. Add the coconut milk, yam, coco, escallions, chilli pepper and a little ground black pepper.
4. Add more water if necessary, although the soup should be fairly thick.
5. Simmer for a further 30 minutes.

Variations

If you are unable to find callaloo you could replace it with spinach. Use large spring onions or small leeks if you cannot get escallions.

See also

• Jamaican pepperpot beef stew

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