Best 3 Caribbean Pepper Pot Soup Recipes

Originating in Guyana, pepper pot is a hearty and flavorful Caribbean soup with a rich history and cultural significance. It is a beloved dish that is enjoyed by people of all ages and backgrounds throughout the Caribbean region. The main ingredients in pepper pot are meat (typically beef or pork), cassareep (a thick, dark sauce made from the cassava root), and a variety of vegetables such as okra, pumpkin, and tomatoes. Other common ingredients include dumplings, cinnamon, cloves, and allspice. There are many variations of pepper pot soup, each with its own unique flavor and ingredients. Some recipes call for the addition of coconut milk or peanut butter, while others include dumplings or plantains. No matter what variation you choose, you are sure to enjoy this delicious and satisfying soup. This article provides several recipes for pepper pot soup, each with its own unique twist on this classic Caribbean dish. Whether you are looking for a traditional recipe or something a little more modern, you are sure to find a recipe in this article that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

JAMAICAN PEPPER POT SOUP

Jamaican Pepper Pot Soup image

A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica

Provided by Food Network

Yield 6 large servings

Number Of Ingredients 15

Ingredients

2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
1 pound salt beef, cut into 1/2-inch cubes
6 1/2 pints water
1 pound yams, peeled and chopped into 1-inch cubes
1 pound coco, peeled and chopped
4 cups ice water
12 okra, rinsed
8 ounces Indian kale, trimmed of heavy stalks and finely sliced
1 teaspoon powdered thyme
Freshly ground salt
Freshly ground pepper
6 ounces onion, thinly sliced
3 scallions, finely chopped
1 can callaloo* or 1 pound fresh spinach, shredded
*a Jamaican green vegetable that tastes like a cross between broccoli and spinach

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.

CARIBBEAN PEPPER POT SOUP

Caribbean Pepper Pot Soup image

A nicely spiced vegetable soup that is hearty enough to be a meal. It has an island flavor from the coconut that is slightly sweet with just a touch of herbs.

Provided by PalatablePastime

Categories Beans

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
1 tablespoon minced ginger
2 tablespoons chili powder
1 scotch bonnet peppers or 1 habanero pepper, seeded and minced
1 teaspoon whole coriander seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon brown sugar
4 cups butternut squash, peeled and cut into 1 inch cubes or 4 cups carrots, peeled and diced
1 (16 ounce) can kidney beans, rinsed and drained
1 (28 ounce) can whole tomatoes, chopped,including juice
4 cups vegetable stock or 4 cups chicken stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup chopped cilantro

Steps:

Cook onions in oil in a skillet until tender.
Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
Add coconut milk and stir well.
Set crockpot to high and cook for 15-20 minutes more.
Garnish with cilantro before serving.

Nutrition Facts : Calories 324, Fat 18.4, SaturatedFat 13.6, Sodium 678.2, Carbohydrate 37.5, Fiber 9.2, Sugar 9.6, Protein 8.6

PEPPER POT SOUP

Pepper Pot Soup image

I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.

Provided by Denny2

Categories Peppers

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 cups water
4 tablespoons chicken bouillon powder
2 medium potatoes, grated
2 medium carrots, grated
2 stalks celery, finely chopped
1 large onion, finely chopped
1 1/2 cups red peppers (total) or 1 1/2 cups yellow peppers, finely chopped (total)
1/2 cup flour
2 teaspoons salt
1 teaspoon pepper
1 cup water
6 cups milk

Steps:

Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
Bring to a boil.
Cover and simmer 20 minutes or until vegetables are tender.
In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
Stir flour mixture into soup.
Continue stirring until soup thickens.
Add milk and heat through.
Makes a large pot.

Tips:

Use a variety of meats for a more flavorful soup. Beef, pork, and lamb are all good options.
Don't be afraid to use a whole scotch bonnet pepper. It will add a lot of heat, but it's also what gives the soup its signature flavor.
If you don't have any casareep, you can use a mixture of soy sauce and Worcestershire sauce.
Serve the soup with rice, dumplings, or bread.

Conclusion:

Caribbean pepper pot soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup, so you can easily customize it to your own taste. Whether you like it spicy or mild, meaty or vegetarian, there is a pepper pot soup recipe out there for you.

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