Jamaican Pepper Pot Soup

• 2 pounds pig tails, scrubbed, rinsed in cold water, and cut into 1-inch pieces
• 1 pound salt beef, cut into 1/2-inch cubes
• 6 1/2 pints water
• 1 pound yams, peeled and chopped into 1-inch cubes
• 1 pound coco, peeled and chopped
• 4 cups ice water
• 12 okra, rinsed
• 8 ounces Indian kale, trimmed of heavy stalks and finely sliced
• 1 teaspoon powdered thyme
• Freshly ground salt
• Freshly ground pepper
• 6 ounces onion, thinly sliced
• 3 scallions, finely chopped
• 1 can callaloo* or 1 pound fresh spinach, shredded
• *a Jamaican green vegetable that tastes like a cross between broccoli and spinach

1. In a pot large enough to hold at least 20 cups of water, add pig tails.
2. Cook on medium heat to render fat.
3. Pat salt beef dry with a towel.
4. When drippings have accumulated, add salt beef to pot and saute until brown.
5. Once browned, add 6 1/2 pints of water and bring to a simmer.
6. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
7. After 1 hour, add the yams and coco.
8. Add ice water to congeal fat and cause it to rise to the top.
9. Skim off fat.
10. Simmer for 1/2 hour more.
11. Add okra and kale.
12. Add thyme, salt, and pepper to taste.
13. Add chopped onion and scallion.
14. Cook another 1/2 hour.
15. Add callaloo or spinach and boil for 3 minutes.
16. Serve immediately.

water, salt beef, water, yams, coco, water, okra, indian kale, powdered thyme, freshly ground salt, freshly ground pepper, onion, scallions, callaloo

Taken from www.foodnetwork.com/recipes/jamaican-pepper-pot-soup-recipe.html (may not work)