It’s winter in Bangkok, which means the temperature dips from a sweltering 30 degrees Celsius to a relatively mild 23 degrees. So naturally, my thoughts turn to a spicy soup from Jamaica to brace both body and soul. In texture a pepperpot is thicker than a soup but not as thick as a stew. It’s in between. We eat it with dumplins and a side of rice, but that’s up to you.
Jamaican Pepperpot Soup with Dumplins (adapted from Cooking the Caribbean Way)
Prep Time: 20 minutes
Cook Time: 60-75 minutes
2 lb stewing beef or pork shoulder, cubed
8 oz. salt beef, pork or bacon, chopped (I used bacon)
1 1/2 cups okra, chopped
1 bunch kale, chopped
1 bunch callaloo or spinach, chopped
2 scallions, chopped (I used 3/4 of a large onion, sliced)
1 lb yellow yams, sliced (I used 1 1/2 carrots, sliced)
1 coco or large potato, sliced
1 sprig thyme (2 teaspoons dried)
1-2 cloves garlic, finely chopped
1 Scotch Bonnet pepper, optional (I substituted 2 Thai chilies)
Salt and pepper to taste
In a Dutch oven, brown the salt meat in a little oil or brown the bacon until some oil is released. Add the meat and brown. Add enough water to cover, and bring to a near boil; simmer 30 minutes. Add yams or carrots and coco or potato. Simmer 15 minutes, then add okras, kale, spinach or callaloo, scallions or onions and simmer 15 minutes. Add 2 cups water to the pot. Add thyme, garlic, chili peppers, and salt and pepper to taste. Dumplins can be added to the soup. Stir and simmer another 15 minutes.
2 cups self-rising flour
1 cup hot water
2 tablespoons vegetable shortening
Put flour in a large bowl. Dissolve the shortening in hot water. Pour the shortening mixture into the flour and combine. Pinch off about an inch of dough and roll between your hands to make a cigar shape. Repeat until all the dough is used up.
Heat a small pot of water to boiling and add the dumplins in batches. When they float, they are done. Drain dumplins and add to the pepperpot soup. Continue until all dumplins are cooked and added to the pepperpot.