MORRIS TIME COOKING | How To Make JAMAICAN PEPPER POT SOUP | Hawt Chef | S:5 E:1

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano

Jalapeños provide heat with fewer calories.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat content.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

allspice

🥗Healthier: mixed spices

💰Cheaper: nutmeg

Mixed spices can mimic the flavor profile.

Cut cured beef into small chunks and wash off excess salt.

Place beef bones in air fryer at 400 degrees to render fat and add flavor.

Prepare callaloo by washing and chopping into small pieces.

Cut yellow yam and Irish potatoes, squeeze lemon juice on them to prevent oxidation.

Chop fresh okra, carrot, and green onions.

Prepare dumpling dough with 1 cup flour, 1/4 cup cornmeal, a pinch of salt, and 4 ounces of water, knead until smooth.

In a large pot, bring 2.5 liters of water to a boil.

Add the cured beef to the boiling water and cook for a few minutes to develop flavor.

Add garlic, pimento berries, and half of the fresh thyme to the pot.

Incorporate the beef bones into the pot for additional flavor.

Add the yellow yam, Irish potatoes, okra, and carrot to the pot.

Add coconut milk, all-purpose seasoning, black pepper, and beef bouillon cubes to the mixture.

Add the scotch bonnet peppers and remaining thyme to the pot.

Simmer the soup for about 30 minutes until all ingredients are tender.

Form dumplings by spinning the dough and drop them into the soup.

Taste and adjust seasoning if necessary before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens