Pepper Pot Soup


Pepper Pot Soup
Preparation time
Cooking time


For 6 Person(s)


  • 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

  1. Clean and wash meat in a solution of Grace Vinegar and (2 cups) water.
  2. 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.
  3. 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.
  4. Add 12 cups boiling water to the pot, stir and leave to simmer for 45 minutes.
  5. 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).
  6. Shape spinners and add to pot and leave to simmer for another 15 minutes.
  7. Adjust consisitency with remaining boiling water if desired and season with remaining 1 teaspoon salt.

    To Serve: Serve hot in a soup bowl.

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