Pepperpot or Callaloo Soup

By Clover Beadle

Soups are a great treat on a cool fall or winter day. Here’s an old- time favorite that is enjoyed by many people in the Caribbean.  Pepperpot or callaloo consists of tender greens and other vegetables, and is typically made with lots of scotch bonnet pepper. I love pepper, but you can remove the seed to make it milder. This callaloo recipe is similar to the one I ate while pregnant with my children in Jamaica. I was excited to pass the recipe on to my daughter Michelle.

Serves: 6 Prep-time: 15 mins Cook Time: 45 mins

Ingredients

2 bunches of callaloo, or spinach (washed and chopped) 

2 tablespoons coconut or olive oil 

1 large onion (chopped)

1 large carrot (chopped)

2 garlic cloves (minced)

1 small green pepper (chopped; use 2 stalks of celery as substitute)

¼ Caribbean pumpkin (dice in 2-inch pieces; use butternut squash as substitute)  

1 medium coco yam or yucca root (dice in 2-inch pieces; use 1 large potato as substitute) 

1 cup coconut milk (if canned coconut milk use 1/2 cup)

1 Scotch bonnet pepper (remove seeds if you like mild)

6-8 okra (chopped)

2 sprigs of fresh thyme 

1 cube vegetable bouillon (or 2 tablespoons FC’s creole seasoning)

Salt and pepper to taste

6 cups of water

Procedure:

Step1: In a Dutch oven or large soup pot on medium heat, add oil, onion, carrots, and green pepper. Saute until soft.

Step 2: Then add water, chopped pumpkin, coco yam or taro root, thyme, okra, coconut milk, scotch bonnet pepper, vegetable bouillon, and garlic.

Step 3: Add callaloo greens after vegetables become soft. Cook for about 15 minutes or until the callaloo has broken down.

Enjoy!

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