Jamaican Pot Soup Recipe
Overview:
This Jamaican Pot Soup recipe is a delightful twist on the classic Pepper Pot soup, infused with Caribbean flavors and a touch of personalization. It’s a hearty, one-dish meal perfect for weeknights or any time you crave a taste of the islands. With a total prep and cook time of 2 hours and 30 minutes, this recipe yields approximately 6 servings, each bursting with rich flavors and vibrant colors.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boneless beef cubes |
| 1 1/2 | Garlic cloves |
| 2 | Onions |
| 1/2 | Pig fat |
| 5 | Cups of water |
| 1 | Coconut (grated) |
| 1/2 | Cup cream of coconut |
| 1 | Scotch bonnet pepper |
| 1 | Handful of spinach |
| 1/2 | Cup red kidney beans |
| 1 | Plantain |
| 1 | Yam |
| 2 | Bay leaves |
| 3 | Okra |
| 3 – 5 | Hot and sweet peppers |
| 3 | Scallions |
| 1 | Nutmeg (grated) |
| 1 | Teaspoon cumin |
| NA | Ice water |
Instructions:
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Render Drippings: In a large stockpot, heat pig fat with a teaspoon of oil over medium heat. Allow it to braise until the drippings are rendered.
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Sauté Aromatics: Add chopped onions and minced garlic to the pot. Sauté until fragrant and translucent.
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Prepare Beef: Pat the boneless beef cubes dry with a paper towel. Once the drippings are sufficiently rendered, add the beef to the pot and sauté until browned on all sides.
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Simmer: Pour in 5 cups of water and let the mixture simmer gently. Skim any foam that rises to the surface every 10-15 minutes to ensure a clear broth.
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Add Coconut: After an hour of simmering, introduce grated coconut and bay leaves to the pot. Continue to simmer.
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Skim Fat: To remove excess fat, pour in ice water. This will cause the fat to congeal on the surface, making it easier to skim off.
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Incorporate Flavor: After half an hour, add sliced yams, sliced plantains, chopped okra, red kidney beans, chopped scotch bonnet pepper, and spices (nutmeg and cumin) to the pot. Stir well to combine.
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Final Touches: Allow the soup to cook for an additional half hour, allowing all the flavors to meld together beautifully.
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Add Greens: Five minutes before serving, add a handful of fresh spinach and sliced scallions to the pot. Stir gently until the spinach wilts slightly.
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Serve: Ladle the hot Jamaican Pot Soup into bowls and serve immediately, savoring each spoonful of this flavorful Caribbean-inspired dish.
Notes:
- Customize the recipe to suit your taste preferences by adjusting the level of spice or adding additional vegetables.
- This soup pairs wonderfully with a side of Jamaican festival bread or fluffy white rice.
- Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for longer preservation.
Enjoy your culinary journey with this aromatic and soul-satisfying Jamaican Pot Soup! 🍲🌴
