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Jamaican Pepperpot Soup Recipe Recipe

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This recipe for Jamaican Pepperpot Soup Recipe, by , is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
shawn keeton

Category:
Category:

Ingredients:  
Ingredients:  
1 lb Callaloo (approximately 8 stalks) –
½ lb. okra
½ lb. pig’s tail and/or ½ lb. salt beef
Flour dumplings
½ lb yam and dasheen
1 Stalk escallion
3 Stalks fresh Thyme
1 Scotch bonnet pepper
½ Cup Coconut Milk
Black Pepper
3 Quarts water

Directions:
Directions:
Soak the ½ lb. pig’s tail and ½ lb. salt beef overnight
Cook the pig’s tail and beef until both are tender
Add the callalloo Boil meat and vegetables.
Puree vegetables and return to the pot adding dumpling.
Then add the diced yam, dasheen, coconut milk, and other seasonings to taste.
Add the whole Scotch bonnet pepper to the pot.
Add the spinner flour dumplings
Simmer for approximately 45 minutes to an hour.
Add black pepper and stir
Serve hot

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10-15
Personal Notes:
Personal Notes:
https://jamaicans.com/jamaican-pepperpot-soup-recipe/

 

 

 

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