LOCATION: Recipes >> Caribbean >> Pepperpot Soup 02
|
 |
|
Pepperpot Soup 02
|
|
|
|
PEPPERPOT SOUP
Jamaica
1/2 pound callaloo
12 okras
1/2 pound Indian kale leaves
12 cups water
1/2 pound pig's tail or salt beef
1/2 pound shin of beef
3 cups coconut milk
1/2 pound each yellow yam and coco, peeled and sliced
2 scallions, crushed
1 sliced hot pepper, seeds removed
Black pepper
Wash thoroughly and chop finely the callaloo, okras and Indian kale
leaves. Put them to boil in the water with the pig's tail or salt
beef and the shin of beef for 2 hours, or until the meats are
tender. Add the coconut milk yams and coco, scallions, hot pepper
and a little black pepper. Add more water if necessary, though the
soup should be fairly thick in consistency. Simmer for a further
30 minutes.
Yield: 4 to 6 servings
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
