Jamaican Pepper Pot Soup

Jamaican Pepper Pot Soup Recipe - Authentic Caribbean Flavor

Region / culture: Caribbean, Jamaica | Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Jamaican Pepper Pot Soup is a flavorful and hearty dish that combines the bold flavors of the Caribbean with the comforting warmth of a traditional soup. This soup is perfect for a cold winter day or when you're craving something spicy and satisfying.

History

Pepper Pot Soup has its origins in the Caribbean, specifically Jamaica. It is a traditional dish that has been enjoyed for generations, with each family adding their own unique twist to the recipe. The soup is known for its spicy kick, thanks to the addition of scotch bonnet peppers, and its rich and creamy texture from the coconut milk.

Ingredients

1 lb (454 g) boneless skinless chicken thighs or boneless skinless chicken breasts, cut into 0.5 inch cubes
6 slices bacon, diced
1 large sweet potato or yam, diced
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 (10 oz (283 g)) package frozen okra, sliced
1 medium onion, chopped
1 cup fresh spinach, chopped
2 cloves garlic, finely chopped
1 tsp salt
0.5 tsp pepper
0.5 tsp thyme
0.5 tsp marjoram
0.5 tsp allspice
1 scotch bonnet peppers, finely chopped
6 cup chicken stock
0.75 cup cream of coconut (not coconut milk)

How to prepare

Fry the bacon over medium heat in a large stock pot.
Remove the bacon with a slotted spoon.
Add the chicken pieces and cook for 5 minutes or until done.
Return the bacon to the pot.
Add the vegetables, spices, and chicken broth.
Reduce the heat and simmer for 30 minutes.
Add the cream of coconut and simmer for 10 more minutes.
Serve in individual bowls.
Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.

Variations

For a vegetarian version, omit the chicken and bacon and add more vegetables like carrots, celery, and sweet potatoes.
Add more heat to the soup by increasing the amount of scotch bonnet peppers or adding hot sauce.
For a thicker soup, add a roux (a mixture of flour and butter) to the soup before adding the coconut milk.

Cooking Tips & Tricks

Be sure to dice the chicken into small cubes to ensure even cooking.

- For a spicier soup, leave the seeds in the scotch bonnet peppers. For a milder flavor, remove the seeds before chopping.

- To make the soup even creamier, you can blend a portion of the soup before adding the coconut milk.

- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, and spices.

Serving Suggestions

Serve the Jamaican Pepper Pot Soup with a side of rice or cornbread for a complete and satisfying meal.

Cooking Techniques

Be sure to simmer the soup on low heat to allow the flavors to meld together.

- Stir the soup occasionally to prevent sticking and ensure even cooking.

- Taste the soup as it cooks and adjust the seasoning as needed.

Ingredient Substitutions

If you can't find scotch bonnet peppers, you can use habanero peppers as a substitute.

- Substitute chicken broth with vegetable broth for a vegetarian version of the soup.

- Use sweet potatoes instead of yams for a slightly sweeter flavor.

Make Ahead Tips

You can make the Jamaican Pepper Pot Soup ahead of time and store it in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat before serving.

Presentation Ideas

Garnish the Jamaican Pepper Pot Soup with a sprig of thyme, a slice of lime, chopped scallions, and a thin slice of scotch bonnet pepper for a colorful and flavorful presentation.

Pairing Recommendations

Pair the Jamaican Pepper Pot Soup with a crisp and refreshing salad or a side of plantains for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Jamaican Pepper Pot Soup in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

One serving of Jamaican Pepper Pot Soup contains approximately 350 calories.

Carbohydrates

The Jamaican Pepper Pot Soup is a carb-rich dish due to the yam and okra. One serving contains approximately 30 grams of carbohydrates.

Fats

The soup is a moderate source of fats, with each serving containing around 15 grams of fats, mainly from the coconut milk and bacon.

Proteins

This soup is a good source of protein, with each serving providing around 25 grams of protein from the chicken and bacon.

Vitamins and minerals

Jamaican Pepper Pot Soup is rich in vitamins and minerals, particularly vitamin A, vitamin C, and iron from the vegetables and chicken.

Alergens

This recipe contains dairy (coconut milk) and meat (chicken, bacon), which may be allergens for some individuals.

Summary

Overall, Jamaican Pepper Pot Soup is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Jamaican Pepper Pot Soup is a delicious and comforting dish that combines the bold flavors of the Caribbean with the warmth of a traditional soup. With its spicy kick, creamy texture, and hearty ingredients, this soup is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always be cherished. It was a hot summer day, the kind where the air was heavy with the scent of ripe mangoes and the sound of reggae music floated through the streets. I was visiting my friend, Marlene, in Jamaica, and she invited me to a traditional Jamaican feast at her home.

As we sat down at the table, I was immediately struck by the vibrant colors and enticing aromas of the dishes before me. There was jerk chicken, fried plantains, and rice and peas, all cooked to perfection. But it was the steaming pot of Pepper Pot Soup that caught my eye. The rich red broth was filled with chunks of tender beef, yams, okra, and callaloo, a leafy green vegetable that resembled spinach.

Marlene noticed my interest and smiled knowingly. "This is a family recipe that has been passed down for generations," she explained. "It's called Pepper Pot Soup, and it's a traditional Jamaican dish that is perfect for any occasion."

I couldn't wait to try it, and as soon as I took my first spoonful, I was hooked. The flavors were unlike anything I had ever tasted before – spicy, savory, and oh so satisfying. I knew then and there that I had to learn how to make this soup for myself.

Marlene was more than happy to share her family recipe with me, and we spent the rest of the afternoon in her kitchen, chopping, stirring, and simmering. She taught me the secrets to making the perfect Pepper Pot Soup – the key spices, the right balance of ingredients, and the patience required to let the flavors meld together.

After hours of cooking, the soup was finally ready. I ladled it into bowls and we sat down to enjoy the fruits of our labor. As I savored each spoonful, I knew that this recipe would become a staple in my own kitchen.

Over the years, I have made Pepper Pot Soup countless times, tweaking the recipe here and there to suit my own tastes. I have shared it with friends and family, who have all raved about its deliciousness. But no matter how many times I make it, the memories of that day in Jamaica with Marlene will always remain close to my heart.

Now, whenever I make Pepper Pot Soup, I am transported back to that sunny afternoon, surrounded by the sights and sounds of Jamaica. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.

And so, I continue to cook and share this recipe, passing it down to future generations in the hope that they too will find joy and comfort in its flavors. For me, Pepper Pot Soup will always be more than just a dish – it is a connection to the past, a celebration of friendship, and a reminder of the beauty of Jamaican cuisine.