Name: Jamaican Pepperpot
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Caribbean
Ingredients: 8 ounces (227g) pickled pig tail, cut into 1-inch segments; 4 ounces (113g) cured salt beef, salt pork, or salted pig's tail, cut into 1-inch pieces (see notes); 4 ounces (113g) beef chuck, cut into 1-inch cubes (optional); 1 large bunch callaloo (1 1/2 to 2 pounds; 680-910g), see notes; 1 pound (450g) coco heart (taro leaves), kale, or spinach, rinsed well (see notes); 1 pound (450g) yellow yam, peeled and diced into 1-inch cubes (see notes); 1 pound coco (taro root), peeled and cut into 1-inch cubes (see notes); 12 pieces okra (6 ounces; 170 g), cut into 1-inch lengths; 1 green bell pepper (about 5 ounces; 142g), stemmed, seeded, and diced; Kosher salt; 2 whole Scotch bonnet peppers; 3 scallions, root ends trimmed; 3 sprigs thyme; 1 medium clove garlic, thinly sliced; 1/2 cup (118ml) coconut milk from one 13.5-ounce (400ml) can; Freshly ground black pepper; 4 ounces (113g) janga (Jamaican freshwater shrimp; substitute crayfish or 16/20 shrimp), optional; 1 1/2 cups all-purpose flour (6 3/4 ounces; 191g); 1/2 cup (118ml) cold water; Buttered sliced Jamaican hardo bread, coco bread, or thin cassava wafers, for serving; Pickapeppa sauce, for serving

1 For the Soup: Place pig tail and cured salt beef in a large bowl and cover with ample cold water. Cover, transfer to refrigerator, and let soak for at least 2 hours or up to 12 hours. Drain and rinse.

2 In a large stock pot or Dutch oven, combine pickled pig tail, cured salt beef, and beef chuck, (if using). Cover meat with 3 1/2 quarts (910g) cold water and bring to a boil over high heat. Cover, reduce heat, and simmer (adjusting heat as needed to maintain simmer) until meat is tender, 1 1/2 to 2 hours.

3 Meanwhile, cut any woody stems from callaloo leaves and separate leaves from stalks; discard stalks. Transfer leaves to a medium bowl, add 1 teaspoon salt, then fill bowl with cold water and stir vigorously to wash well of all debris or sand. Drain well, then repeat rinsing steps if needed until water is clear.

4 Once meat is tender, add callaloo and coco heart to Dutch oven and simmer until greens are wilted and tender, about 15 minutes. Using a spider skimmer or slotted spoon, remove cooked callaloo and coco heart and transfer to a blender jar along with 1 cup (237 ml) cooking liquid. Pulse mixture in blender to a coarse (but not fully smooth) puree. Set aside.

5 Add yam, coco, okra, and green pepper to Dutch oven and continue to simmer, adjusting heat as needed.

6 For the Spinners (Dumplings): Meanwhile, in a small bowl, whisk together flour and a large pinch of salt. Add 1/2 cup (118ml) cold water and knead until a dough ball forms. Let rest 15 minutes. Tear off small pieces of dough and roll into cigarette-sized strips. Stir shaped spinners (dumplings) into Dutch oven with Scotch bonnet peppers, scallions, thyme, and garlic. Return to simmer.

7 Once simmering, add pureed greens to Dutch oven and continue to cook for 30 minutes. Stir in coconut milk and cook until warmed through and soup has thickened slightly, about 15 minutes. Stir in janga or shrimp, if using, and simmer until opaque and just cooked through, about 3 minutes. Season pepperpot with salt and pepper to taste.

8 For Serving: Remove Scotch bonnet peppers, scallions, and thyme sprigs. Serve pepperpot with buttered sliced hardo bread, coco bread, or thin cassava wafers (which can be found in Caribbean grocery stores), and Pickapeppa sauce.