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Pepperpot

Source of Recipe

From "Jubilee" by Toni Tipton-Martin


Recipe Introduction

"This recipe is a soup of tender-cooked greens made intensely hot, with Scotch bonnets as the eponymous pepper, and enriched with okra and a splash of coconut milk, which gives it an island character."

List of Ingredients

◦ 1 pound callaloo (see Note) or a mix of cooking greens, washed, stem ends trimmed
◦ � pound salt pork or slab bacon, finely chopped (or 3 to 4 tablespoons oil)
◦ 1 cup chopped onion
◦ � cup chopped celery
◦ 1 Scotch bonnet pepper, minced
◦ 3 cloves garlic, minced
◦ � teaspoon dried thyme
◦ 6 cups chicken stock
◦ � cup coconut milk
◦ 1 large sweet potato, peeled and cut into �-inch dice
◦ � pound fresh okra, trimmed and cut into �-inch slices
◦ � pound crabmeat, picked over
◦ Salt and black pepper
◦ Chopped fresh parsley, for garnish



Recipe

Coarsely chop the greens into 1-inch pieces and set aside.
In a Dutch oven or large soup pot, cook the pork over medium-low heat until browned and the fat is rendered, stirring occasionally, about 15 minutes. Use a slotted spoon to remove the browned bits from the pan and drain on paper towels.

Stir the onion, celery, and chile pepper into the pot and cook, stirring occasionally, over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the chicken stock and reserved browned pork. Bring to a boil over high heat, then reduce the heat to low and simmer for 15 minutes.

Stir in the chopped greens, coconut milk, and sweet potato. Return to a boil, then simmer until the greens and sweet potato are tender, about 15 minutes (it may be longer, depending upon the greens you use). Stir in the okra and cook for 10 minutes. Add the crab during the last 5 minutes of cooking time. Season to taste with a generous amount of salt and black pepper. Sprinkle with parsley to serve.

Serves 6 to 8




❧ Note:
Look for callaloo in African and Latin grocery stores, or substitute a mix of Swiss chard, kale, collard greens, and spinach.