Jamaican Pepper Pot Soup

I started out by basically following the recipe in the Winter edition of the Jamaican Eats magazine, ( Calypso Foods Pepper Pot Soup ) but added more ingredients that I love. ( more of the traditional Jamaican recipe )

Start out with all your fresh ingredients.


1 lb. of beef short ribs
1 large onion
1 head of garlic
1 tsp thyme or 2 fresh sprigs
1 tablespoon pimento
1 tsp rosemary
2 tablespoons oil
8 cups water
1 whole hot pepper
1 large carrot
1 large tomato, diced
2 cups sliced orka
1 cup coconut cream
8-12 whole large shrimps
Salt and Pepper to taste

Called for:

1/2 cup slicked cho cho ( chayote )
2 cups dasheen (taro )
3 cups callaloo

Substituted & Added:

1 medium zucchini ( chayote is of the squash family )
1 potato
1 large sweet potato ( yam )
1/2 cup spinach
2 beef oxo cubes
few dashes of browning sauce


Place oil in pot and saute onions, garlic thyme and pimento for 5 minutes. Add water and ribs. Boil slowly for 1 hour or until tender. Separate meat from the bones and cut into smaller bite-sized pieces.

Cut up and add all vegetables, coconut cream, salt & pepper.

Simmer for 45 minutes. During that time saute the large shrimp in garlic pepper and oil and set aside.

Garnish soup with shrimp and serve hot.

Serves 8


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