Jamaican Pot Soup

Ingredients

• 1 lb of chopped pork fat
• 1 1/2 lbs boneless beef cubes
• 2 cloves chopped garlic
• 1/2 medium onion, chopped
• 5 cups water
• 1 large yam or 2 medium plantains, peeled and chopped
• 1/2 lb coconut or 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 spinach
• 1 can of small red kidney beans or 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

Directions

1. 1

   In a large stock pot, add pig fat with a teaspoon of oil.

2. 2

   Braise on medium heat to render drippings.

3. 3

   Add onions and garlic.

4. 4

   Pat the beef cubes dry.

5. 5

   When enough drippings have come out, add the beef and saute until brown.

6. 6

   Next add 5 cups of water and let simmer.

7. 7

   Simmer for 1 hour, and every 10-15 minutes, skim the foam that rises off the top and sides of the pot.

8. 8

   After 1 hour, add yams, bay leaves and coconut.

9. 9

   Add ice water, so that the fat will gather and you can skim it from the top.

10. 10

    After 1/2 hour, add hot and sweet peppers, okra, beans, and spices.

11. 11

    Cook for another 1/2 hour.

12. 12

    Add your spinch and scallions about 5 minutes before you're ready to serve.

13. 13

    Serve immediately.