Jamaican Pepper Pot Soup


  • 2 lbs of stewing beef, cut into 1 inch cubes
  • 2 cups beef stock
  • 2 large onions
  • 1 large chunk of ginger, peeled and cut into matchsticks
  • 2 bay leaves
  •  5 allspice berries
  • kosher salt and black pepper to taste
  • 1 stick cinnamon
  • 4 clove
  • 1 scotch bonnet pepper, seeded and minced
  • 2 cups coconut milk
  • 3 large sprigs thyme
  • 2 sweet potatoes, peeled and cut into large chunks
  • 4 large new potatoes, peeled and cut into large chunks
  • 1/4 lb kale, stems removed and chopped

This is a spicy soup that has origins that go all the way back to Africa. This version is made with stewing beef.

  • Put the first nine ingredients in a large pot then season with salt and pepper.
  • Bring to a boil the reduce heat to a simmer for 30 minutes uncovered. Slim off any residue that comes to the surface.
  • Add the chili, coconut milk and thyme then cook for 1 hour.
  • Add the potatoes and cook for another 1/2 hour.
  • Add the kale and simmer for 10 minutes.
  • Serve with crusty bread.

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