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CuisineCaribbeanJamaicanBeefSeafoodGlutenShellfishShellfishSoupsBeefBig BatchStove TopWinterDairy-FreeComfort FoodSeafood

Jamaican Pepperpot Soup

Jamaican pepperpot soup is a hearty, deeply flavorful stew filled with tender beef, shrimp, and a mix of Caribbean root vegetables like yam and malanga. The broth is simmered with garlic, thyme, allspice, coconut milk, and a whole Scotch bonnet pepper, creating a rich balance of savory warmth and subtle heat. Callaloo and okra add body and earthy flavor, while traditional dumpling “spinners” make the soup even more satisfying. Slow-cooked until thick and fragrant, this comforting Jamaican classic delivers bold island flavor in every bowl.

Typhanie Stewart
Tasty Team
Total Time

3 hr

3 hr

Prep Time

20 minutes

20 min

Cook Time

2 hr 30 min

2 hr 30 min

Jamaican Pepperpot Soup
Total Time

3 hr

3 hr

Prep Time

20 minutes

20 min

Cook Time

2 hr 30 min

2 hr 30 min

Ingredients

for 8 servings

Dumpling Spinners:

  • ½ cup all-purpose flour
  • ¼ teaspoon kosher salt
  • ¼ cup water, or as needed

Soup:

  • 1 lb yellow yams
  • 1 lb malanga coco
  • 1 ½ lb beef chuck, cut into 1½-inch pieces
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 4 cups beef stock
  • 4 cups tap water
  • 2 garlic cloves, crushed
  • 8 whole allspice berries
  • 3 cups callaloo (may substitute with spinach or kale if callaloo is hard to find), cleaned and chopped
  • 1 cup chopped (½-inch rounds) okra
  • ½ cup coconut milk
  • 2 tablespoons all-purpose seasoning
  • 2 scallions, dark green tips removed
  • 4 fresh thyme sprigs
  • 1 whole Scotch bonnet pepper
  • ½ lb raw shelled, deveined shrimp, tail-on

Nutrition Info

  • Calories 458
  • Fat 15g
  • Carbs 66g
  • Fiber 24g
  • Sugar 3g
  • Protein 40g

Estimated values based on one serving size.

Preparation

  1. Make the dumpling spinners: Stir together the flour and salt in a small bowl. Add about 2 tablespoons of water at a time to the mixture while kneading to form a firm, smooth dough ball. Note: You may not need the entire ¼ cup water. If the dough becomes too sticky due to too much water, add a little more flour. Cover with a damp paper towel, and set aside at room temperature until ready to use.
  2. Make the soup: Peel the yams and malanga coco, and cut into 1-inch cubes. Place in a bowl, and add cold water to cover. Set aside at room temperature until ready to use.
  3. Sprinkle the beef all over with the salt, black pepper, and garlic powder. Set aside.
  4. Place the beef stock and tap water in a pressure cooker. Bring the mixture to a boil over high heat (this will take 10–15 minutes). Add the beef, crushed garlic, and allspice to the pressure cooker. Pressure cook on high for 45 minutes. Follow the instructions for your pressure cooker to allow the steam to thoroughly release before attempting to open the pressure cooker.
  5. Transfer the mixture in the pressure cooker to a larger pot. Cover, and cook over high heat, stirring occasionally, for 20 minutes.
  6. Remove 1 cup of the cooked callaloo pieces from the pressure cooker, and transfer to a food processor. Process until smooth, about 15 seconds. Return the blended mixture to the remaining mixture in the pot.
  7. Drain the yellow yam and malanga coco, and add them to the mixture in the pot. Add the okra, coconut milk, all-purpose seasoning, scallions, thyme, and Scotch bonnet pepper. Gently stir to combine. Cover, and cook over medium-high heat until the yam and coco are fork-tender, about 20 minutes.
  8. Return to the dumpling spinners: Pinch the dough into 1-inch pieces at a time, and rub each in between the palms of your hands to form a 3-inch-long rope. (You’ll have about 16 spinners total.)
  9. Reduce the heat under the pot to medium. Remove and discard the Scotch bonnet pepper, scallions, and thyme sprigs. Add the dumpling spinners to the pot. Gently stir. Cover, and cook for 15 minutes.
  10. Stir the shrimp into the soup. Cover, and cook until the shrimp are cooked through, about 5 minutes. Remove from heat, and let the soup stand and thicken for 10 minutes. Stir once more, and serve.
  11. Enjoy!
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