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   Friday, January 22, 2021 

Vote for your Country in the Battle of the Islands! Pepperpot Soup



Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 4 persons


  • 1 Pound (450 Grams) salted beef, pre-soaked and cubed
  • 1⁄2 Pound (225 Grams) fresh stewed beef, trimmed and cubed
  • 1 Cup (250 Millilitres) grace vinegar
  • 14 Cups (3 1⁄2 Litres) water
  • 4 Ounces (114 Grams) flour
  • 1 1⁄2 Teaspoons (7 1⁄2 Millilitres) salt
  • 2 Tablespoons (30 Millilitres) Grace Vegetable Oil
  • 3 Cloves garlic, crushed
  • 2 Slices breadfruit, peeled and sliced
  • 1 Pound (450 Grams) yam, peeled and diced
  • 1⁄2 Pound (225 Grams) cocoa, peeled and diced
  • 2 Stalks escallion, chopped
  • 2 Sprigs thyme
  • 1 Whole scotch bonnet pepper
  • 6 Whole okras, cut in halves
  • 2 Cups (500 Millilitres) grace coconut milk
  • 5 Whole pimento berries
  • 2 Stalks callaloo, chopped
  • 1 Packet grace cock soup mix


  1. Clean meat in a solution of GRACE VINEGAR and (2 cups) water. In a bowl, combine flour and ( tsp) salt and just enough water to form dough. Knead and set aside to relax for 10 minutes.

  2. Place remainder of water on to boil.

  3. In a large soup pot, heat GRACE VEGETABLE OIL. Add the pre-soaked salted beef, fresh beef stew, garlic, sliced breadfruit, yam and cocoa and stir well. Add the boiling water to the pot, stir and leave to simmer for 45 minutes.

  4. Add escallion, thyme, whole scotch bonnet pepper, okras, GRACE COCONUT MILK, pimento berries, callaloo and Grace Cock Soup Mix. Stir well.

  5. Shape spinners and add to pot, then continue simmering for another 15 minutes.

  6. Adjust consistency with additional boiling water and add remaining salt if desired.


Serve Hot in a soup bowl.


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