A classic Caribbean soup and a specialty of Sign Great House near Montego Bay, Jamaica
Recipe courtesy of Graham Kerr
Save Recipe Print
Yield:
6 large servings

Ingredients

Directions

In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.

Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.

After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.

Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

West Indies Pepper Pot Soup

Recipe courtesy of Walter Staib

West Indies Pepper-pot Soup

Recipe courtesy of Walter Staib

Caribbean Chicken Pepper Pot

Recipe courtesy of Food Network Kitchen

Roasted Pepper Soup

Recipe courtesy of Sandra Lee

Yellow Pepper Soup

Recipe courtesy of Food Network Kitchen

Chicken Pot Pie Soup

Recipe courtesy of Aaron McCargo Jr.

Jamaican Curry Chicken and Potatoes with Scotch Bonnet Hot Peppers

Recipe courtesy of Brian Hill

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories