Jamacian Pepperpot soup
- Daniel Schossow
- Feb 1, 2024
- 2 min read
Updated: May 11
Pepper Pot Soup is one of my all time favorites. I learned it in culinary school, and it’s stuck with me ever since. In it's most basic form, it’s a chicken soup with a spinach broth and hand-rolled cornmeal dumplings. If you want to take it up a notch, it can be more of a green forward Caribbean Sancocho. Traditionally Served on a Saturday around Kingston Shops.
Why it works:
This recipe used Chicken, but you could also used beef, pigs feet or tails.
Yield:
Time:
Pairing:
References:
Equipment:
Ingredients:
Soup:
2 tablespoon coconut oil
4 striped bacon (lardons)
4 Chicken Thighs (boneless, skinless) or 1 pound Thin sliced Stew beef
1 white Onion
1 large Yams
1 Carrot
1 white sweet potato (Small Dice
4 Cups Chicken stock( small Dice)
Salt
Black Pepper
Allspice
Thyme
Greens:
2 cups Spinach
1 cup kale
1 cup scallion
.5 cup Okra
4 cloves Garlic
1 Scotch bonnet pepper
1 large Yams
1 Carrot
1 white sweet potato
4 Cups Chicken stock
2 Cups Coconut milk
Spinners: (some people use Orzo Pasta instead)
1 1/2 cup AP flour
1/2 cup corn meal
1.5 tea Salt
1 Egg
1 Table Baking powder
1/2 cup Cold water
Instructions:
MES all ingredients.
Pat chicken thighs dry, and season with salt and pepper.
Heat coconut oil in a Dutch oven.
Sear Bacon and chicken thighs.
Remove Meat, Saute onion garlic and spices
Food processor all greens
Deglaze with stock and Greens mixture
bring to a boil
Add Staches and Coconut milk
Make spinner dough.
When Soup is at rolling boil, take .5 ounce spinner dough, roll back in forth between palms to make a tube like tube with tapered ends.
Cook until spinners thicken soup.
Plating Instructions
Tasting Journal
Date:
Photo:
Tasting Notes:
Comments