Jamaican Pepperpot Soup

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Ingredients

• 1lb. salted beef
•  1lb pigs tail
• 2 quarts water
• 1lb calaloo (stripped, washed / chopped)
• 1lb kale  (washed / chopped)
• 12 okras
• 1 scotch bonnet pepper
• 1 clove of garlic
• 1 onion
• 1/2 lb. yellow yam
• 1/2 lb. cocoa
• flour & water for dumplings
• 3 stalks of scallion
• 3 sprigs of thyme
• 1 cup of coconut milk

Directions

• Chop the pigs tail and salt beef in to bite-sized pieces
• Place the meat in a tub of water and allow to soak in the fridge overnight (this will remove most of the salt content)Drain the salty water from the meat.
• Place pigs tail & salt beef, 2 cloves of garlic,and 2 stalks of scallion in large pot of boiling water (approx.2 qts.). Allow to simmer over medium flame for 45 minutes
• Chop the okra, scotch bonnett pepper, rest of garlic, onion, yam and coco. Add to pot with pigs tail & salt beef.
• Mix flour and a pinch of salt with water until it has the consistency of  dough.
• Pinch off small amounts and roll in your hands to make flour dumplings
• Add dumplings to pot. Simmer for a further 10 minutes
• Add callaloo & kale to pot with crushed scallion,coconut milk and thyme
• Simmer for a further fifteen minutes

Jamaica River Bank Cooking Portland Style!

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