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Callaloo Pepper Pot Stew
Main Courses
Date: February 14, 2018
Ingredients:
  • 2 tablespoons coconut oil
  • 6 scallions, roughly chopped
  • 3 sprigs thyme, stems removed
  • 2 cloves garlic, minced
  • 1 small white onion, roughly chopped
  • 8 ounces fresh or canned cello, roughly chopped
  • 4 cups vegetable stock
  • 3 Scotch bonnet chiles
  • ---1 halved; 2 stemmed, seeded, minced
  • 1 yellow yam or russet potato, peeled and cubed
  • Kosher salt and freshly ground black pepper
Preparation Steps:
  1. In a large saucepan, heat the oil over medium heat. Add the scallions, thyme, garlic, and onion and cook, stirring until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile.
  2. Bring ingredients to a simmer over medium heat and cook, stirring, until the callaloo is tender, about 10 minutes.
  3. Transfer the soup to a blender; discard the chile and purée until smooth.
  4. Return the soup to the pan over medium heat; stir in the yam, and cook, stirring, until the yam is tender, about 15 minutes.
  5. Season with salt and pepper, and then serve the soup with the minced chiles on the side.
Notes:

Yield: 6-8 Servings

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