The Jamaican Pepper Pot Soup, which originated in West Africa, was prepared regularly by the slaves on the island of Jamaica. It is said that they used their meat rations, which included salted beef and salted pork, combined with the vegetables and herbs that they grew in their gardens to prepare this spicy creolized stew they called oglios, or pepper-pot.

Over time, there has been many variations to this soup. Despite what the name implies, this soup does not have to be prepared peppery hot. It can be as mild or as hot as you desire. You control the spices to your desire. It was one of my favorite soups when I was growing up on the island. I totally enjoyed the way my mother prepared it. She made it a complete meal. My late husband, Chef Neville, used a similar recipe at our restaurant and it became the most popular soup sold at Mrs. B’s Reggae Cafe.

For authentic flavor, we use our most popular greens, callaloo. There is no other flavor that is exactly like it. However, spinach is a very good substitute. My mother used both callaloo and spinach. Our spinach, the Malabar spinach, grew on a vine along the fence in the back yard. This spinach can be found in Asian markets.

I like to add cho cho, also called mirliton or chayote squash. This bland vegetable absorbs the flavor of the herbs and spices very well. It is great in soups and stews, or served as a side dish. Boiled green bananas have a unique taste. They are great in many of our traditional Jamaican soups.

Ah! … the dumplings! I think it is safe to say many Jamaicans enjoy dumplings … fried or boiled. I have learned 3 different ways to prepare them for soups: rolled and flattened like a disk, rolled with the hands like a very thick noodle or spooned. I like doing spoon dumplings in soups because the method is very, very simple. They are delicious too. But my favorite is spinners.

This soup can be loaded. You do not have to add all those starchy ingredients to the pot. Make it your own. Feel free to add or subtract ingredients. For example, pick from the carrots, green bananas, yellow yam or even the dumplings, if you want to limit carbs.

I like to get a head start on tenderizing the beef by cooking it in the pressure cooker for 30 minutes. It helps to cut down on the total cooking time. Very important note: Do not add any salt to this dish. The salt beef or pork will have a sufficient amount of salt.

Recipe:

1/2 lb. salt beef or salt pork

1 lb. fresh beef shank with bone

1 yellow onion, diced

2 cloves garlic, minced

1 small turnip

1 Roma tomato

2 cups chopped spinach

4 cups chopped callaloo

2 cups chopped okra

1 small carrot

Dumplings (or spinners) See simple recipe (link)?

1 cup coconut milk

1/2 lb. yellow yam

1 choyote squash (cho cho or merliton)

2 green bananas

2 small Idaho potatoes

3 stalks green onions (scallions)

4 sprigs thyme

1 green Scotch bonnet pepper (Include seeds if you desire spicy hot taste)

1/2 tsp. ground allspice or 6 whole allspice berries

Ground black pepper to taste

Method:

Soak the salted beef or pork in cold water for a couple hours to remove some of the salt. Discard of the water. Put salt beef and fresh beef in the pressure cooker. Add onions, fresh garlic, turnip and tomato. Add enough water just to cover these ingredients in the pot. Proceed with the pressure cooker instructions to cook meat. Pressure cook for 30 minutes. The meat will not be completely tender, but it will at least be half way done and ready for the next steps.

While the meat is being tenderized in the pressure cooker, prepare other ingredients in a separate soup pot. I like to use the Dutch pot. Carefully move contents from the pressure cooker into the Dutch pot. Add all the other ingredients, except for coconut milk and herbs and spices. Add 3 cups water. Cover and continue over medium heat for about 45 minutes. Add coconut milk. Cover and cook for another 15 minutes. Add all herbs and spices. Simmer for 15 minutes.

Method for Spinners:

Put 1 cup unbleached, all purpose flour in a small bowl. I like to add about a 1/2 tsp. all purpose seasoning. Add only enough water to moisten the flower. Kneed it well for about a minute. Roll it with your hands into the shape of a long, skinny rope. Cut or break into 2 or 3 inch pieces. Give each piece a quick roll so it tapers off at each end. Add to the soup pot.