Pepper Pot Soup
Category:
Easy
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Preparation time
Cooking time
Ingredients
For 6 Person(s)
Recipe
- 1 pound(s) salted beef, pre-soaked, cubed
- 1/2 pound(s) fresh beef stew, trimmed, cubed
- 1 cup(s) Grace White Vinegar
- 14 cup(s) water
- 4 ounce(s) all purpose flour
- 1 1/2 teaspoon(s) salt
- 2 tablespoon(s) Grace Vegetable Oil
- 3 clove(s) garlic, crushed
- 2 slice(s) breadfruit, peeled, sliced
- 1 pound(s) yam, peeled, diced
- 1/2 pound(s) cocoa, peeled, diced
- 2 stalk(s) escallion, chopped
- 2 sprig(s) thyme
- 1 whole scotch bonnet
- 6 whole okras, cut in halves
- 2 cup(s) Grace Coconut Milk
- 5 whole pimento berries
- 2 stalk(s) callaloo, stripped, chopped
- 1 packet(s) Grace Cock Soup
Pepper Pot Soup Directions
- Clean and wash meat in a solution of Grace Vinegar and (2 cups) water.
- In a bowl, combine flour salt and enough water to form dough, knead and set aside to relax for 10 minutes. Place remainder of water on to boil.
- Heat Grace Vegetable Oil in a soup pot and add pre- soaked salted beef, fresh beef stew, garlic, sliced breadfruit, yam, and cocoa, stir well.
- Add 12 cups boiling water to the pot, stir and leave to simmer for 45 minutes.
- Add escallion, thyme, whole scotch bonnet pepper, okras, and Grace Coconut Milk, pimento berries, callaloo and Grace Cock Soup Mix, strir well (to prevent food from sticking to the pot).
- Shape spinners and add to pot and leave to simmer for another 15 minutes.
- Adjust consisitency with remaining boiling water if desired and season with remaining 1 teaspoon salt.
To Serve: Serve hot in a soup bowl.
