Antiguan Pepperpot Soup

Antiguan Pepperpot Soup is a traditional West Indian dish that is rich in flavor and history. This hearty soup is a staple in Antiguan cuisine and is perfect for warming up on a cool evening.

Antiguan Pepperpot Soup

Ingredients

  • 2 lbs stewing beef, cut into chunks
  • 1 cup okra, sliced
  • 1 cup eggplant, diced
  • 1 cup spinach, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 scotch bonnet peppers, whole
  • 1 cup cassava, peeled and diced
  • 1 cup yam, peeled and diced
  • 1 cup pumpkin, peeled and diced
  • 1 cup coconut milk
  • 6 cups beef broth
  • 1 tbsp thyme, chopped
  • 1 tbsp allspice berries
  • Salt and pepper to taste

Instructions

  1. In a large pot, brown the stewing beef over medium heat.
  2. Add the onions and garlic, and cook until softened.
  3. Add the beef broth, cassava, yam, and pumpkin to the pot. Bring to a boil, then reduce heat and simmer for 1 hour.
  4. Add the okra, eggplant, spinach, scotch bonnet peppers, thyme, and allspice berries to the pot. Simmer for an additional 30 minutes.
  5. Stir in the coconut milk and season with salt and pepper to taste.
  6. Remove the scotch bonnet peppers before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Large pot Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Antiguan Pepperpot Soup with a side of rice or crusty bread for a complete meal.

Tips & tricks

For a spicier soup, leave the scotch bonnet peppers whole. For a milder flavor, split the peppers and remove the seeds before adding to the soup.

Cost

$25