Jamaican Pot Soup

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb of chopped lamb fat
• 1 1/2 lbs boneless beef cubes
• 2 cloves chopped garlic
• 1/2 medium onion, chopped
• 5 cups water
• 1 large yams or 2 medium plantains, peeled and chopped
• 1/2 lb coconut or 1/2 lb cream of coconut
• 1 cup okra
• 1 small scotch bonnet pepper, chopped (aka jamaican hot peppers)
• 1/2 small sweet red pepper, chopped
• 1 lb chopped chinese spinach (callaloo) or 1 lb spinach
• 1 can of small red kidney beans or 1 can pigeon peas
• salt and pepper
• 2 bay leaves
• 1 teaspoon ground thyme
• 3 chopped scallions
• 3 -5 pinches nutmeg
• 3 -5 pinches cumin
• 3 cups ice water

Recipe

• 1 in a large stock pot, add pig fat with a teaspoon of oil.
• 2 braise on medium heat to render drippings.
• 3 add onions and garlic.
• 4 pat the beef cubes dry.
• 5 when enough drippings have come out, add the beef and saute until brown.
• 6 next add 5 cups of water and let simmer.
• 7 simmer for 1 hour, and every 10-15 minutes, skim the foam that rises off the top and sides of the pot.
• 8 after 1 hour, add yams, bay leaves and coconut.
• 9 add ice water, so that the fat will gather and you can skim it from the top.
• 10 after 1/2 hour, add hot and sweet peppers, okra, beans, and spices.
• 11 cook for another 1/2 hour.
• 12 add your spinch and scallions about 5 minutes before you're ready to serve.
• 13 serve immediately.