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CHICKEN STOCK

A good chicken stock is the basis for many soups and stews. You can make this stock in larger amounts and freeze in 1-quart batches.

3 lbs chicken pieces: necks, backs, or wing tips

14 cups water

½ lb onions, each one quartered

½ lb carrot, chopped

2 sprigs fresh thyme

½ tsp whole black peppercorns

1 tsp celery salt

½ tsp whole allspice berries

Wash chicken pieces.

In a large stockpot, bring water to boil.

Add chicken pieces and boil for 15 minutes.

Remove pot from heat, strain, and reserve stock.

Discard bones.

Return stock to pot.

Add vegetables and spices.

Bring back to a boil.

Cover, lower heat, and let simmer for 20 to 30 minutes or until chicken is tender and done.

Strain, reserving stock for future use.

Makes about 2 liters.

We always wash our chicken and meat with a liquid make with 1 tsp each of lime juice, white vinegar, and water.

CHICKEN SOUP AT THE JERK

You can substitute celery, turnips, celery root, or rutabaga for the vegetables in this soup.

1 lb chicken pieces: legs, wings, or backs

9 cups water

1 small onion, chopped

2 stalks escallion, chopped

½ lb pumpkin or acorn squash, seeded and chopped

2 medium potatoes, seeded and cubed

1 medium carrot, peeled and chopped

½ lb Jamaican yellow yam, seeded and chopped

½ small cho cho, diced

12 spinners (COCONUT BISCUITS)

1 whole Scotch bonnet pepper

2 sprigs fresh thyme

¼ tsp salt

¼ tsp black pepper

1 2-oz pkg chicken noodle soup mix

Wash chicken pieces.

In a large stockpot, bring water to boil.

Add chicken pieces, onion, escallion, and pumpkin and boil for 15 minutes.

Lower heat and let simmer until chicken is tender.

Add remaining ingredients.

Cover and let simmer for another 15 minutes, until vegetables are cooked.

Remove Scotch bonnet pepper and thyme before serving.

Serves 6.

There are many varieties of yams. Some are hard; some are soft, and both can vary in texture and color. The yellow yam is available in most grocery stores and can be peeled, sliced, boiled, or added to any soup or stew. It is also used in baking.

RED PEA SOUP

Red pea soup is a favorite Jamaican dish, and the flavor differs from kitchen to kitchen, from town to town. This soup is also one of the many soups you can buy in roadside shops. I frequent Pinkey’s shop in Port Antonio where having soup is a “hair-raising” experience: it’s so good that the hair on the back of your neck stands up in delight. –L.

12 cups water

3 cups raw red kidney beans, washed and soaked overnight

1 lb stewing beef

10 cups water

½ lb yam, peeled and cubed

1 medium potato, peeled and cubed

1 medium carrot, peeled and chopped

1 medium sweet potato, peeled and cubed

10 to 12 spinners (COCONUT BISCUITS)

1 cup coconut milk

3 stalks escallion, chopped

4 slices canned breadfruit

1 sprig fresh thyme, chopped

1 whole Scotch bonnet pepper

1 12-oz pkg of chicken or beef soup mix

In a large stockpot, bring water to a boil. Add stewing beef and red beans and boil until meat is tender.

Add yams, potato, carrot, sweet potato, and spinners and boil for another 15 minutes.

Stir in remaining ingredients, lower heat, and let simmer for 5 minutes, stirring occasionally, until vegetables are cooked.

Remove thyme and Scotch bonnet pepper before serving.

Serves 4 to 6.

Because breadfruit is seasonal, canned is often used instead of fresh. For roasting, however, only fresh breadfruit will do.

In Jamaica, we call red kidney beans “red peas.” Using raw beans soaked and prepared is the traditional method; you can also use canned kidney beans.

VEGETABLE & RED PEA SOUP

At home, you can add leftover vegetables and turkey bones to this soup for added flavor.

10 cups water

2 19-oz cans red kidney beans

½ cup coconut milk

1 tbsp salt

½ tsp black pepper

10 whole pimento (allspice) berries

1 small onion, chopped

1 large carrot, sliced

2 medium white potatoes, cubed

½ lb Jamaican yellow yam, peeled and cubed

12 spinners (COCONUT BISCUITS)

1 2-oz pkg vegetable soup mix

2 stalks escallion, chopped

2 sprigs fresh thyme

¼ small green pepper, seeded and sliced

1 whole Scotch bonnet pepper

In a large stockpot, bring water to a boil.

Add first 7 ingredients and boil for 10 minutes.

Add carrot, potatoes, yam, and spinners and boil another 15 minutes.

Stir in remaining ingredients, lower heat, and let simmer for 15 to 20 minutes, stirring occasionally, until vegetables are cooked.

Remove Scotch bonnet pepper and thyme before serving.

Serves 6 to 8.

PEPPER POT SOUP

Callaloo, a leafy vegetable similar to spinach, is used in pepper pot soup, a traditional Jamaican dish. Crayfish (or shrimp) added at the end of the cooking time provides extra flavor.

10 cups water

1 ½ lb fresh callaloo or spinach (or 2 14-oz cans)

1 medium onion, chopped

2 cloves garlic, chopped

½ cup coconut milk

6 okra, chopped

½ lb yellow yam, peeled and cubed

¼ lb coco, peeled and cubed

1 medium potato, peeled and cubed

1 medium carrot, peeled and chopped

12 spinners (COCONUT BISCUITS)

1 2-oz pkg vegetable soup mix

2 sprigs fresh thyme, chopped

2 stalks escallion, chopped

1 whole Scotch bonnet pepper

salt and black pepper to taste

In a large stockpot, combine water, callaloo, onion, garlic, and coconut milk.

Bring to a boil, then lower heat, cover pot, and let simmer for 15 minutes.

Bring heat back up to medium, add okra, yam, coco, potato, and carrot and cook for 15 minutes until vegetables are done.

Stir in spinners, soup mix, thyme, escallion, Scotch bonnet pepper, salt, and pepper, and let cook for another 15 to 20 minutes.

Remove Scotch bonnet pepper before serving.

Serves 6.

CREAM OF CALLALOO SOUP

You can substitute other leafy vegetables, like spinach or Swiss chard, but if you have a West Indian market near you, try the callaloo. It really does have a lovely, unique flavor.

4 cups water

½ lb fresh callaloo, chopped

1 small onion, chopped

2 tbsp butter

2 tbsp flour

1 cup milk

salt and black pepper to taste

¼ tsp ground allspice

½ tsp jerk sauce (THE REAL JERK SAUCE)

In a stockpot, combine water and callaloo and boil for 10 minutes.

Remove pot from stove and cool mixture slightly.

In a food processor or blender, purée callaloo until smooth and set aside.