Jamaican Pepperpot

Prep Time

15m

Cook Time

3h 40m

Total Time

3h 55m

This Jamaican Pepperpot soup is a rich and flavorful dish made with pickled pig tail, cured salt beef, callaloo, yam, and more. With the perfect blend of spices and ingredients, it's a delicious taste of Jamaican cuisine in every bite.

Dinner

Soup

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Recipe Options

Ingredients

Servings: 10

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8 ounces (227g) pickled pig tail, cut into 1-inch segments

4 ounces (113g) cured salt beef, salt pork, or salted pig's tail, cut into 1-inch pieces (see notes)

4 ounces (113g) beef chuck, cut into 1-inch cubes (optional)

1 large bunch callaloo (1 1/2 to 2 pounds; 680-910g), see notes

1 pound (450g) coco heart (taro leaves), kale, or spinach, rinsed well (see notes)

1 pound (450g) yellow yam, peeled and diced into 1-inch cubes (see notes)

1 pound coco (taro root), peeled and cut into 1-inch cubes (see notes)

12 pieces okra (6 ounces; 170 g), cut into 1-inch lengths

1 green bell pepper (about 5 ounces; 142g), stemmed, seeded, and diced

2 whole Scotch bonnet peppers

3 scallions, root ends trimmed

1 medium clove garlic, thinly sliced

1/2 cup (118ml) coconut milk from one 13.5-ounce (400ml) can

Freshly ground black pepper

4 ounces (113g) janga (Jamaican freshwater shrimp; substitute crayfish or 16/20 shrimp), optional

Jamaican Pepperpot

Ingredients

For The Soup

Steps

Nutrition Facts

Jamaican Pepperpot

Ingredients

For The Soup

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts