Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 497kcal 24%
Fat 23g 35%
Saturated Fat 16g 80%
Carbohydrates 45g 15%
Fiber 7g 28%
Sugar 10g 20%
Protein 26g 52%
Cholesterol 78mg 26%
Sodium 1,050mg 43%

Percent Daily Values are based on a 2,000 calorie diet.

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Jamaican Pepperpot

Name: Jamaican Pepperpot
Prep time: 15 min
Cook time: 220 min
Total time: 235 min
Yield: 10
Ingredients: For the Soup:; 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; Kosher salt; 2 whole Scotch bonnet peppers; 3 scallions, root ends trimmed; 3 sprigs thyme; 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

Prep 15m

Cook 3h 40m

Total 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.

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Nutrition Facts

Jamaican Pepperpot

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