Jamaican Pepperpot Soup

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A deeply savory, slow-simmered Jamaican soup built on tender salted beef, callaloo, okra, yams, and soft flour dumplings. The whole scotch bonnet lends fruity floral heat without overwhelming the rich, herbaceous broth. It's traditionally eaten for breakfast but is hearty enough for dinner with crusty bread.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 55 gCarbs
• 9 gFiber
• 6 gSugar
• 32 gProtein
• 1280 mgSodium
• 980 mgPotassium
• 130 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the salt beef

• 1 lb salted beef brisket
• 8 cups cold water for boiling and simmering

For the soup base

• 2 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 6 scallions, thinly sliced
• 2 tsp fresh thyme leaves
• 1 whole scotch bonnet pepper (left whole)
• 2 tbsp Jamaican all-purpose seasoning
• 1 tsp freshly ground black pepper

For the vegetables

• 1 lb fresh callaloo or baby spinach, roughly chopped
• 8 okra pods, trimmed and sliced into 1/2-inch rounds
• 8 oz yellow yam, peeled and cut into 1-inch cubes
• 2 medium carrots, peeled and sliced
• 1 green (unripe) banana, peeled and sliced into 1/2-inch rounds
• 1 (15 oz) can butter beans, drained and rinsed

For the spinners (dumplings)

• 1 cup all-purpose flour
• 1/4 tsp fine salt
• 1/3 cup cold water

Directions

1. Place the salt beef in a large pot, cover with cold water, bring to a boil, and simmer for 10 minutes. Drain, rinse the meat, and repeat the process twice more to draw out excess salt. Return the beef to the pot with 8 cups fresh water and simmer gently for 40 minutes until fork-tender.
2. Meanwhile, heat the oil in a heavy soup pot over medium heat. Sauté the onion for 4 minutes until translucent, then add the garlic, scallions, and thyme and cook for 1 minute until fragrant.
3. Lift the salt beef from its pot and cut into bite-sized cubes. Strain and measure 6 cups of the cooking liquid into the soup pot with the aromatics.
4. Add the carrots, yam, and green banana. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes until the root vegetables start to soften.
5. Stir in the callaloo, okra, butter beans, and the whole scotch bonnet. Simmer for 10 more minutes.
6. Make the spinners: mix the flour and salt, drizzle in the water, and stir into a stiff dough. Pinch off small marble-sized pieces and drop them into the simmering soup. Cook for 8 to 10 minutes until the dumplings float and are tender.
7. Return the diced salt beef to the pot and season with the all-purpose seasoning and black pepper. Simmer 5 more minutes, then taste and adjust salt as needed.
8. Fish out and discard the whole scotch bonnet. Ladle the soup into warm bowls and serve immediately with hard dough bread, white rice, or boiled green bananas on the side.

Cook’s Notes

• Soak the salt beef overnight in cold water and change the water two or three times for a less briny broth; this is essential if the meat is heavily cured.
• Never pierce or slice the scotch bonnet while it simmers in the pot or the soup will become ferociously hot; whole it only perfumes the broth.
• Substitute smoked turkey neck or ham hock for half of the salt beef if you want a milder, less salty base.
• Fresh callaloo is traditional and prized for its slightly earthy flavor, but baby spinach is a faithful substitute when callaloo is unavailable.
• Pepperpot tastes even better on the second day once the dumplings have soaked up the broth, so make it ahead and reheat gently.

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