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Caribbean Pepper Pot

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  Vegetable oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Minced garlic 1 Teaspoon
  Sliced okra 3 Cup (48 tbs)
  Chopped red pepper 1 Cup (16 tbs)
  Chopped green pepper 1 Cup (16 tbs)
  Diced potatoes 1 Cup (16 tbs)
  Yam chunks 1 Cup (16 tbs)
  Quartered and sliced plantain 1 Cup (16 tbs)
  Chicken stock 6 Cup (96 tbs)
  Unsweetened coconut milk 1 Cup (16 tbs)
  Flour 1⁄2 Pound
  Water 1⁄2 Cup (8 tbs)
  Egg 1
  Chopped fresh parsley 1 1⁄2 Teaspoon
  Chopped cilantro 2 Tablespoon

Heat oil in Dutch oven; add onions and garlic.
Cook until tender.
Add okra, red and green peppers, potatoes, yams and plantain.
Saute until lightly browned.
Add stock and coconut milk; bring to a boil.
Reduce heat to low; simmer 2 to 3 hours or until soup thickens.
Season with salt and pepper.
Meanwhile, for Spaetzle, combine flour, water, egg and parsley to form a smooth dough.
Bring a large pot of water to a boil.
Pass dough through a spaetzle mill or colander with large holes.
Cook about 3 minutes or until cooked through.
Drain; rinse with cold water.
Add Spaetzle to soup.
Garnish with cilantro.

Recipe Summary

Side Dish

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Caribbean Pepper Pot Recipe