Jamaican Pepperpot Callaloo Soup

Ingredients

• 1 lb Salted pigtails, cut into pieces
• 1 lb Fresh callaloo, chopped
• 1/2 lb Yellow yam, peeled and cubed
• 1/2 lb Coco (malanga), peeled and cubed
• 1/2 cup Okra, sliced
• 1 cup Coconut milk
• 1 whole Scotch bonnet pepper
• 3 stalks Scallions, bruised
• 4 sprigs Fresh thyme
• 3 cloves Garlic, minced
• 6 whole Pimento berries (allspice)
• 8 cups Water

Instructions

1. 1

   Boil the salted pigtails in a large pot of water for 20 minutes, then drain and rinse to remove excess salt.

2. 2

   Refill the pot with 8 cups of fresh water, add the pigtails and garlic, and simmer for 45 minutes until the meat begins to soften.

3. 3

   Add the chopped callaloo, yellow yam, and coco to the pot, ensuring the vegetables are submerged.

4. 4

   Stir in the coconut milk, scallions, thyme, and pimento berries, bringing the mixture back to a gentle boil.

5. 5

   Carefully place the whole Scotch bonnet pepper on top of the soup; do not cut it or let it burst if you want to control the heat.

6. 6

   Add the sliced okra and reduce heat to medium-low, simmering for another 20 to 30 minutes.

7. 7

   Once the yam and coco are tender and the soup has thickened, remove the Scotch bonnet pepper and thyme sprigs.

8. 8

   Adjust salt to taste and serve hot in deep bowls.