bini_colet
Culinary Explorer
Hey everyone! Today, I'm excited to share a taste of Jamaica with this traditional dish: Pepper Pot Soup! This vibrant soup is a true reflection of Jamaica's rich culinary heritage, blending indigenous ingredients with African and European influences. It's hearty, flavorful, and perfect for warming up on a chilly day. Check out the recipe below and experience the delicious flavors of Jamaican Pepper Pot Soup!
Ingredients:
Ingredients:
- 1 lb stewing beef, cut into cubes
- 1 lb callaloo leaves, chopped (substitute spinach if unavailable)
- 1 lb dasheen (taro) leaves, chopped (substitute kale if unavailable)
- 1 onion, diced
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 2-3 sprigs thyme
- 1 Scotch bonnet pepper, whole (adjust to taste for heat)
- 6 cups beef or vegetable broth
- 1 cup coconut milk
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- In a large pot, heat vegetable oil over medium heat. Add diced onion and minced garlic, and sauté until softened and fragrant.
- Add cubed stewing beef to the pot and brown on all sides.
- Stir in diced tomatoes, thyme sprigs, and whole Scotch bonnet pepper. Cook for a few minutes to allow flavors to meld.
- Pour in beef or vegetable broth and bring to a simmer. Cover and let cook for about 1 hour, or until beef is tender.
- Once beef is tender, add chopped callaloo and dasheen leaves to the pot. Simmer for an additional 15-20 minutes, or until greens are wilted and tender.
- Stir in coconut milk and season with salt and black pepper to taste. Simmer for a few more minutes to heat through.
- Serve hot, garnished with fresh thyme leaves if desired.