JAMAICAN PEPPER POT SOUP RECIPE

1 lb Callaloo or Spinach
12 Okras
12 cups water
1/2 lb salt beef
1/2 lb shin of beef
4 Cups water
1 Can of coconut milk
1/2 lb Yellow Yam (peeled)
Crushed escallion
Sliced hot peppers
Black pepper

Wash the callaloo then chop finely. Boil in water with the salt beef and shin of beef until beef is tender, usually about 2 hours. Add the coconut milk, yam, okras, escallion, hot peppers, and black pepper. Add water if necessary. Simmer for 30 minutes. Soup should be thick in consistency.

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ACKEE AND SALTFISH (COD) RECIPE

1 Can of ackee, drained
1/2 lb boneless salt cod
3 tablespoons oil
2 onions, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper skin finely chopped up
1 small tomato, chopped
3/4 teaspoon tomato paste
1/2 sweet pepper chopped
1/8 teaspoon black pepper

Soak the salt cod in a pot of water overnight to remove most of the salt. If the cod is still very salty, boil in water for 20 minutes. Drain cod and cut or break into small pieces.
Heat oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, tomato paste and green peppers. Stir for a few minutes. Add the cod. Stir. Simmer for 5 minutes, then add the can of drained ackee. Do not stir because this will cause the ackees to break up. Cook for a few more minutes then sprinkle with black pepper.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes.

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