Pepper Pot Soup

Pepper Pot Soup
Pepper Pot Soup
Serves/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.     


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