Jamaican Pepperpot Soup
|Cubed lean beef||2 Pound (1 Kilogram Of Small Cubes)|
|Lean pork||8 Ounce, cut into small cubes (250 Grams)|
|Water||4 Pint (2.5 Liters)|
|Okra||24 , end discarded and roughly chopped.|
|Kale||1 Pound, roughly chopped (500 Gram)|
|Spinach||1 Pound, stems discarded and leaves roughly chopped (500 Gram)|
|Green peppers||2 , cored, deseeded and roughly chopped|
|Spring onion||2 , roughly chopped|
|Thyme sprig/1/4 teaspoon dried thyme||1 , dried|
|Cayenne pepper||1⁄4 Teaspoon|
|Yams||1 Pound, thinly sliced (500 Gram)|
|Potato||1 Large, thinly sliced|
|Garlic||1 Clove (5 gm), crushed or finely chopped|
1. Combine the meat with the measured water in a large saucepan. Bring to the boil, then lower the heat and simmer the meat, partially covered, for about 30 minutes.
2. Add the okra, kale, spinach, green peppers and spring onions to the pan with the thyme and cayenne. Cook over a moderate heat, partially covered, for 15 minutes.
3. Add the yams, potato and garlic to the pan and cook for a further 20 minutes, or until the yams and potato are soft. Add more water if the soup is too thick. Season to taste with salt.