Pepperpot is a Jamaican soup traditionally made with callaloo along with meat and seasonings. I’ve use spinach in place of the callaloo as a tasty substitute.

2 lbs of fresh mustard greens, chopped

½ lb of fresh spinach, chopped

½ lb of fresh or frozen cut okra

4 slices of bacon, sliced

1 scotch bonnet pepper, seeded and sliced

2 ounces of salt pork

2 large red onions, sliced

1 teaspoon of dried thyme

6 cups of chicken stock

½ cup of Jamaican coconut milk (optional)

Heat a large pot to medium heat and add the salt pork. Saute the pork until it renders the fat in about ten minutes. Add in the sliced bacon and red onions. Cook until the bacon and red onions become almost tender in about five minutes.

Add the mustard greens, thyme, okra, hot pepper and chicken stock. Cover the pot and cook on a simmer for about two hours. Add the spinach the last ½ hour of cooking. If using, add in the coconut milk and remove the salt pork and serve while hot.

Return to Jamaican Recipes
Return to Home Page

Need helpful cooking tips? Join my monthly newsletter for new recipes, informative cooking tips and how to information on international cuisines.

Create flavorful, easy meals using a variety of different ingredients.

Learn new ways of using spices in dishes.

Experiment with global flavors!

As a thank you for signing up, you will receive a FREE e-cookbook with 170 creative salsa recipes that you can make easily at home!  These are not your normal recipes for homemade salsa, but contain an eclectic mix that you will want to try. Recipes included are Black Eyed Pea Salsa, Jamaican Salsa, Adobo Herb Salsa, Watermelon Salsa, Carrot Mango Salsa and even some sweet salsa's such as Tropical Fruit & Black Bean Salsa. Also included with this cookbook are recipes on how to cook with salsa in your everyday cooking. Sign up below to get your free copy!

Enter your E-mail Address
Enter your First Name (optional)

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you Monthly Newsletter.