Pepperpot Soup Recipe courtesy Cheryl Smith 1/2 pound callaloo, washed and chopped fine 1/2 pound kale, washed and chopped fine 1/2 pound corned beef, cut into 1/2-inch cubes 12 cups water 2 cups coconut milk, unsweetened 1/2 pound yellow sweet potatoes, peeled and diced 1/2 pound Yukon Gold potatoes, peeled and diced 2 scallions, chopped 2 thyme sprigs 1 Scotch bonnet pepper, trimmed but whole Freshly ground black pepper Salt Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour. To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.		Recipe Summary Difficulty: Easy Prep Time: 30 minutes Cook Time: 1 hour 30 minutes Yield: 6 to 8 servings User Rating: No Rating

Episode#: MP1B76
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