Lynne's Pepper Pot Soup as featured on Black Philadelphia Memories

1 lb. Ham hock
1 lb. Pumpkin or yellow squash (peel and chop)
1 lb. Calaloo (blended)
6-8 okras
1 large carrot (diced)
1 large cho-cho (choyote) chopped
1 teaspoon garlic
1 teaspoon thyme
1 scotch bonnet pepper
1 lb. Flour - kneaded
2 lbs. Yellow yam
2 lbs. Cocoa
1 cup coconut milk
Secret Ingredient: (1 packet Cock Soup mix combined with a teaspoon of jerk sauce.)

In a 4 quart pot, pour in 2 quarts water. Wash ham hock thoroughly, place in the pot along with garlic and cook for approximately 1 hour.

Add calaloo, pumpkin, cho-cho, carrot, okra and allow to simmer for 10-15 minutes.

Knead flour into a stiff dough, break off small pieces at a time and roll between palms to form spinners (dumplings) then add.

Add coconut milk.

Peel and wash yellow yam and cocoa cut into small pieces and add. Allow to simmer for another 10-15 minutes.

Add scallions, thyme, add Secret Ingredient and last but not least, to complete the pepper pot, add the whole scotch bonnet pepper. Allow to simmer for 5 minutes. CAUTON: BE SURE TO REMOVE PEPPER BEFORE IT BURSTS!!!

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