AUTHENTIC PEPPER POT SOUP
The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h
Yield 11
Number Of Ingredients 18
Steps:
- Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
- In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
- Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
- Add the diced potato and carrots, and cook for an additional 20 minutes.
- Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g
WEST INDIES PEPPER-POT SOUP
Provided by Food Network
Time 1h8m
Yield 10 servings
Number Of Ingredients 16
Steps:
- In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef.
- In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent.
- Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve.
WEST INDIES PEPPER POT SOUP
Steps:
- In a large stockpot, saute the pork and beef in the oil over high heat for 10 minutes, until brown. Add the onion, garlic, and Scotch bonnet pepper; saute for 3 to 5 minutes, until the onion is translucent. Add the scallions and saute for 3 minutes. Add the taro root and saute for 3 to 5 minutes more, until translucent. Add the chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil over high heat. Reduce the heat to medium and cook about 30 minutes, until the meat and taro root are tender. Stir in the callaloo. Reduce the heat and simmer about 5 minutes, until wilted. Season with salt and pepper to taste. Serve in a tureen or divide among individual soup bowls.
WEST INDIAN PEPPER POT SOUP
Provided by Florence Fabricant
Categories dinner, lunch, soups and stews, appetizer, main course
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Dice the sausage, place it in a 3- to 4-quart saucepan and cook over medium heat until lightly browned. Dice the corned beef, add it and continue to cook a few minutes. Add the onion, scallions, bay leaf and thyme, and continue to cook until the onion is tender. Stir in the hot chili or pepper.
- In a mortar or spice grinder, crush the allspice and peppercorns and add them to the pot. Stir, then add the stock. Bring to a simmer, and add the greens. Cook for 20 minutes.
- Add the carrot, yuca and squash and cook about 10 minutes longer. Taste, adjust the amount of pepper if necessary and season with salt. Remove the bay leaf and thyme before serving.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 901 milligrams, Sugar 4 grams, TransFat 0 grams
JAMAICAN PEPPER POT SOUP
A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica
Provided by Food Network
Yield 6 large servings
Number Of Ingredients 15
Steps:
- In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
- Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
- After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
- Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.
WEST INDIAN PEPPER SAUCE
This condiment is VERY HOT, and should be used sparingly until you get used to it. It will be found on every table, for every meal--it is part of the W.I way of life. It will also be added to soups, stews, curries and other cooking as a cooking ingredient--has a unique flavour.
Provided by jenny butt
Categories Sauces
Time 40m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- Peel and finely chop all vegetables.
- Stem and seed peppers--plastic gloves should be worn as the oil from the peppers has been known to blister skin.
- Combine all ingredients in small/medium pot, stirring constantly. Bring to boil over high heat and cook briefly and briskly for 1 minute (until onion is transparent and peppers soft and limp).
- Add more vinegar if needed.
- Pour contents into blender (hand held can also be used).
- Blend at high speed until pulverised (some prefer pureed).
- Cool at room temperature.
- Pour into cleaned boiled and sterilized jar only.
Nutrition Facts : Calories 461.3, Fat 2.2, SaturatedFat 0.3, Sodium 3564, Carbohydrate 108.1, Fiber 16.9, Sugar 56.2, Protein 21.3
PEPPER POT SOUP
I used to make this soup at a restaurant I worked at and it was by far one of the favorites. You can just use green peppers if you want, but I prefer to use a combination of peppers to add more color to the soup.
Provided by Denny2
Categories Peppers
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
- Bring to a boil.
- Cover and simmer 20 minutes or until vegetables are tender.
- In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
- Stir flour mixture into soup.
- Continue stirring until soup thickens.
- Add milk and heat through.
- Makes a large pot.
WEST INDIES PEPPER POT SOUP
Steps:
- 1. Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
- 2. Add stew beef and brown on all sides.
- 3. Pour in water and slowly bring just to a boil; skim.
- 4. Add thyme, salt and pepper; lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
- 5. While meat is simmering, saute onion, garlic and scallions in heated oil in a skillet until tender; add green pepper and saute 1 minute.
- 6. Remove from heat and set aside.
- 7. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle; continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
- 8. Remove from heat and cool slightly.
- 9. Take out short ribs and cut off and discard any fat; cube meat and return to kettle - Reheat, if necessary.
WEST INDIAN SOUP
Make and share this West Indian Soup recipe from Food.com.
Provided by herbgirl
Categories Low Protein
Time 1h15m
Yield 1 quart, 5 serving(s)
Number Of Ingredients 8
Steps:
- Roast onions, leeks and garlic with olive oil in a pre-heated oven at 300° F for about 30 minutes.
- remove and purée.
- Bring the chicken stock, pumpkin purée and puréed vegetables to a boil.
- Simmer for 45 minutes.
- Add half and half and simmer for 30 more minutes; season with salt and pepper.
- Finish with heavy cream.
Nutrition Facts : Calories 276, Fat 22.1, SaturatedFat 9, Cholesterol 47.3, Sodium 296.5, Carbohydrate 13.7, Fiber 0.6, Sugar 4.5, Protein 6.7
WEST INDIES PEPPER POT SOUP
Make and share this West Indies Pepper Pot Soup recipe from Food.com.
Provided by Queen Dragon Mom
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put salt pork and short rib pieces in a large kettle; brown ribs on all sides.
- Add stew beef and brown on all sides.
- Pour in water and slowly bring just to a boil.
- Skim.
- Add thyme, salt, and pepper.
- Lower heat and simmer, covered, 1 hour, occasionally removing any scum that rises to the top.
- While meat is simmering, sauté onion, garlic, and scallions in heated oil in a skillet until tender.
- Add green pepper and sauté 1 minute.
- Remove from heat and set aside.
- After meat has cooked 1 hour, add sautéed vegetables and other ingredients to the kettle.
- Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked.
- Remove from heat and cool slightly.
- Take out short ribs and cut off and discard any fat.
- Cube meat and return to kettle.
- Reheat, if necessary.
Nutrition Facts : Calories 735.9, Fat 48.3, SaturatedFat 18.4, Cholesterol 76.8, Sodium 910.6, Carbohydrate 56.5, Fiber 12.5, Sugar 5.5, Protein 28.1
WEST INDIAN PUMPKIN SOUP
Has lots of spices and a little bit of heat from the scotch bonnet. Very Caribbean. Served either hot or cold, easily prepares in advance for when you need it.
Provided by PalatablePastime
Categories Vegetable
Time 3h
Yield 10 cups
Number Of Ingredients 21
Steps:
- In a mixing bowl, toss squash and sweet potatoes with melted butter, brown sugar, salt and black pepper.
- Spread mixture onto a greased roasting pan.
- Bake at 350F for 1-1 1/2 hours, or until tender.
- Saute onion in oil in a large pot until tender, about 5 minutes.
- Add the scotch bonnet, garlic, and ginger and cook just until fragrant.
- Add the thyme, orange peel, curry powder, nutmeg, cinnamon stick, and bay leaves, mixing everything thoroughly.
- When it becomes sticky, add the roasted vegetables and stir to mix, then the chicken stock, stirring to keep blending everything.
- Bring mixture to a boil, then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
- Remove soup from heat and allow to cool for 15 minutes.
- Puree approximately 1/3 of the soup in a blender until it is smooth then add back to soup and stir well.
- Add heavy cream and coconut milk and blend.
- Reheat if necessary.
- May also be chilled before serving up to 1 day.
- Serve cold or hot, garnished with roasted pumpkin seeds (if desired).
Nutrition Facts : Calories 245.2, Fat 13.6, SaturatedFat 5.4, Cholesterol 18.6, Sodium 490.1, Carbohydrate 25.4, Fiber 3, Sugar 7.8, Protein 7.9
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