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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 207.9
  • Total Fat: 10.2 g
  • Cholesterol: 62.4 mg
  • Sodium: 90.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.6 g

View full nutritional breakdown of Jamaican Pepper Pot Soup calories by ingredient
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Jamaican Pepper Pot Soup

Submitted by: SARAH2119

Introduction

"A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado, lime, pear and hot bread." "A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado, lime, pear and hot bread."
Number of Servings: 10

Ingredients

    1 lb stewing beef, cubed
    8 cups water
    1 lb callaloo
    1 lb kale, chopped
    1 onion, chopped
    1 garlic clove
    1 hot pepper, chopped
    ½ lb yams
    ½ lb eddoes (Taro Root)
    Salt and pepper to taste
    12 okras cut in rings
    1 oz margarine
    4 oz cooked shrimp
    2 tbsp coconut cream

Directions

Simmer the beef in 6 cups of water in a large pot, covered, for one hour or pressure cook for 30min.
Boil the callaloo and kale in another pot with 2 cups of water until tender.
Puree greens and liquid.
Add onion, garlic, hot pepper, yams, eddoes, salt and pepper to beef mixture.
Simmer until vegetables are tender and soup appears to be thickened.
Saute okras in margarine until tender, about 5 to 10 minutes.
Gently add the okras to the soup with shrimp and creamed coconut.
Cook for 5 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user SARAH2119.






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