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