The Food of Jamaica by John DeMers

Author:John DeMers
Language: eng
Format: epub
ISBN: 962-593-228-3
Publisher: Tuttle Publishing

PEPPERPOT

Terra Nova

This is the Caribbean’s most famous soup—a hearty and sometimes peppery concoction that harks back to the first recipe swap between the Arawak Indians and their Spanish conquerors. The okra helps thicken the liquid in the African style, as it also does in the gumbo of New Orleans.

2 pounds fresh kale

½ pound callaloo, or fresh spinach

20 pods fresh okra

¼ pound salt pork, cut into thin strips

½ pound fresh lean pork, cubed

2 medium onions, thinly sliced

2 Scotch bonnet or jalapeño peppers, seeded and sliced

1 tablespoon chopped fresh thyme or 1 teaspoon dried leaf thyme

1 teaspoon ground cumin

Freshly ground black pepper to taste

6 cups Chicken Stock (page 39)

¼ pound medium shrimp, in the shells, optional

Prepare the kale and callaloo by removing all of the stems, thoroughly washing the leaves, and chopping them coarsely. Chop the pods of okra.

Place the salt pork in a large kettle and saute over medium heat for 10 minutes, rendering the fat. Discard all but 2 tablespoons of the fat, add the pork cubes and onions, and saute until the onions are translucent, about 5 minutes.

Add the kale, callaloo, and all the remaining ingredients except the shrimp. Cover and simmer for 2 hours. About 5 minutes before serving, add the shrimp if desired and cook until the shrimp turn pink. Remove the salt pork just before serving. Serves 6-8.

Note: If you use spinach instead of callaloo it should only be added to the pot after the soup has simmered for 1½ hours.

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