Pepper Pot Soup
Pepper Pot SoupServes/Makes: 6-8
- 1.3kg (3lb) boiling chicken, trimmed of fat and cut into 12 pieces
- 225g (8oz) fresh pig’s trotter
- 1.3kg (3lb) boned pork or beef, cut into 5cm (2in) cubes
- 6tbsp cassareep
- 1 large onion, sliced
- 1½tsp brown sugar
- 2 chives, whole
- 5cm (2in) cinnamon stick
- ¼tbsp dried thyme
- 2½tsp vinegar (malt or distilled)
- 4.8l (8pt) water
- 1½tsp salt
- Put the chicken, pig’s trotter, water and salt into a large saucepan: the water should cover the other ingredients by about 2cm (1in).
- Bring to a boil over a low heat, skimming off any foam as it collects on the surface. Reduce the heat and partially cover the pan.
- Simmer for 1 hour or until the chicken is cooked. Skim as much fat as possible from the surface of the soup.
- Stir in the other ingredients except the vinegar, stirring occasionally.
- Stir in the vinegar and taste, adjusting the seasoning if necessary.
Serve with boiled yam, cassava or potatoes.