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   Wednesday, April 1, 2020 

Jamaica Flag Jamaican Pepper Pot Soup



Country: Jamaica


†8-10† litres water
††††500† grams pigs tail
††††500† grams salted beef
††††225† grams breadfruit
††††50† grams coco
††††500† grams yellow yam
††††225† grams counter flour
††††450† grams calalloo
††††225† grams Indian Kale
††††1† dozen ockras
††††1† dozen gully beans
††††1† sprig thyme
††††1† stalk escallion
††††1† scotch bonnet pepper
††††1† packet GRACE COCK SOUP MIX


1. Soak and wash pigs tail and salted beef.
2. Put to boil in 8 litres of water and boil until meat is tender.
3. Peel coco, breadfruit, yam and cut in bite size pieces and add to the contents of the pot.
4. Add enough water to the flour to make a smooth dough. Allow the dough to relax for about 10 minutes, then use it to make spinners or small round dumplings and add to the soup.
5. Stir in the calalloo, Indian Kale, blanched gully bean and the Grace Coconut Milk.
6. Add the thyme, scotch bonnet pepper and the Grace Cock Soup Mix and stir well.
7. Simmer for about 40 minutes or until done.
8. Serve hot.

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