Jamaican pepperpot soup is usually a long-simmered preparation made with tough cuts of meat and vegetables. This version uses quick-cooking sirloin instead to get it on the table fast. If you're not a fan of beef, try the soup with shrimp instead. Source: EatingWell Soups Special Issue April 2016

Carolyn Malcoun
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Ingredients

Directions

  • Heat oil in a Dutch oven over medium heat. Add steak and 1/2 teaspoon salt; cook, stirring occasionally, until no longer pink on the outside, 3 to 4 minutes. Transfer to a plate.

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  • Add onion, garlic, chile pepper and thyme to the pot and cook, stirring, for 1 minute. Whisk water and cornstarch in a bowl or large measuring cup; add to the pot along with sweet potato and okra. Bring to a boil over high heat; boil for 1 minute. Reduce heat to a simmer and cook until the vegetables are almost tender, 3 to 5 minutes. Stir in callaloo (or collards or spinach) and the remaining 1 teaspoon salt; cook until tender, 2 to 3 minutes more. Add scallions and the steak plus any accumulated juices. Cook until the steak is hot and just cooked through, 1 to 2 minutes more. Remove from the heat and stir in coconut milk.

Tips

Tip: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can't find Scotch bonnet peppers, habaneros can be substituted.

Ingredient note: More commonly referred to as amaranth in the U.S., callaloo is the ubiquitous cooking green in Jamaica. Some farmers consider it to be simply a weed, but if you're lucky to find it in bunches at your farmers' market or a Caribbean market, snap it up! It has a texture somewhere between that of collard greens and spinach, both of which are fine substitutes.

Nutrition Facts

242 calories; 9.8 g total fat; 39 mg cholesterol; 680 mg sodium. 20.1 g carbohydrates; 18.1 g protein; Full Nutrition

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
07/09/2012
Sad this did not work for me! This was the only recipe that has not worked out for me from the site. I was very disappointed as I was really looking forward to it. I thought perhaps a portion of the recipe may be missing (ie; add this ingredient and turn up medium heat) and repeatedly looked over the recipe to make sure I didn't miss something. Since others made out fine then I assume it was user error! (Though mine did come out looking exactly like the picture) Pros: Okra sweet potatoes coconut milk Cons: coconut milk separated vegetables over/under cooked Read More
Rating: 4 stars
10/30/2011
I made this vegetarian by substituting a 15 oz can of red beans in place of the beef. It was very good the beans' flavor blended well with the others. I love okra and the amount the recipe calls for is barely enough to get a couple pieces in each serving. I think you could triple the okra in the recipe safely. I also served a 1/2 cup of brown rices with each bowl making it more of a hearty stew. It is definitely worth making. Read More
Rating: 4 stars
10/29/2011
surprisingly yummy I am on a weekly food program with my neighbor (an organic farmer lucky me:) ) who apparently has an abundance of okra (think zucchini) and I found this when looking for ideas of what to do with it. At first this recipe looked OK but bland with too much meat and liquid - however it used up a lot of aging items I had in stock so I gave it a try. I was happily surprised. It is wonderfully flavored & filling. I used buffalo stock instead of water and spaghetti squash instead of potatoes a little extra spinach and a little less beef. Pros: quick & easy Cons: lots a meat Read More
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