Culture & context
About this dish
Jamaican pepperpot is a callaloo-centred soup with African and Indigenous ingredients and later island influences. It differs from Guyanese meat pepperpot made with cassareep.
Did you know? Jamaican pepperpot is a green callaloo soup and should not be confused with Guyanese pepperpot, the dark meat stew flavoured with cassareep.
Food-safety note
Callaloo must be correctly identified and thoroughly cooked. Desalt preserved meat, handle Scotch bonnet carefully and never blend the pepper accidentally.
Equipment needed
- Large stockpot with lid
- Large bowl or clean sink for washing callaloo
- Chef’s knife and cutting board
- Blender or immersion blender, optional
- Mixing bowl for spinners
- Ladle
- Measuring cups and spoons
Ingredients
- 450 g (1 lb) callaloo leaves, stripped and chopped, or drained canned callaloo
- 225 g (½ lb) salt beef, soaked and pre-boiled, optional
- 400 ml (1⅔ cups) coconut milk
- 1.5 litres (6 cups) water
- 300 g yellow yam, cubed
- 250 g coco or dasheen, cubed
- 1 medium sweet potato, cubed
- 10 okra, sliced
- 3 scallions, bruised
- 4 sprigs thyme
- 5 pimento berries
- 1 whole Scotch bonnet
- 120 g (1 cup) flour
- ½ teaspoon salt
- Black pepper to taste
Before the heat
Preparation steps
- Clean the callaloo Wash the leaves thoroughly, strip tough ribs and chop them before starting the pot.
- Desalt optional meat Soak and pre-boil salt beef, then taste a small piece before it enters the soup.
- Prepare provisions and spinners Cut yam, coco and sweet potato evenly; mix the spinner dough and keep it covered.
At the stove
Cooking instructions
- Prepare the greens and meatWash callaloo carefully and remove tough ribs. If using salt beef, soak, pre-boil and drain to reduce salt.
- Start the soupSimmer callaloo and salt beef in water for 25 minutes. Blend or mash part of the callaloo if a smoother body is wanted.
- Add provisionsAdd coconut milk, yam, coco, sweet potato, okra, scallion, thyme, pimento and whole Scotch bonnet. Simmer 25 minutes.
- Shape spinnersKnead flour, salt and enough water into a firm dough; roll into small spinners.
- FinishAdd spinners and cook 20 minutes. Remove pepper, thyme stems and pimento berries. Season with black pepper and add salt only after tasting.
Working timeline
- 0:00–25 minutes: Clean callaloo, desalt meat and prepare provisions
- 25–50 minutes: Simmer callaloo and salt beef; mash or blend part if desired
- 50–75 minutes: Add coconut milk, provisions, okra and seasonings
- 75–95 minutes: Add spinners, finish cooking and season after tasting
Chef’s tips
- Remove tough callaloo ribs for a smoother soup and cook the greens thoroughly.
- Blend or mash only part of the callaloo if you want body while retaining some texture.
- Keep the Scotch bonnet whole and add salt only after the optional salt beef has flavoured the pot.
Common mistakes
- Adding salt early when salt beef is present.
- Leaving large tough callaloo ribs in the pot and expecting them to soften like the leaves.
- Adding spinners before the provisions have begun to soften, causing the flour dumplings to overcook.
What to serve with it
- Hard dough bread
- Water crackers
- Fried dumplings
Storage & reheating
Refrigerate for up to 4 days. Reheat to a steady simmer; thin with hot water if necessary.
Recipe sources
References consulted for this recipe:
Editorial note
Reviewed for Jamaican context by James Dunn, LimeGrid founder — Jamaica.