Best 3 Jamaican Pepperpot Stew Recipes

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.

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.

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..