Pepper Pot Soup is one of my all time favorites. I learned it in culinary school, and it’s stuck with me ever since. Basically, it’s a chicken soup with a spinach broth and hand rolled dumplings
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Ingredients:
4 Chicken Thighs (boneless, skinless)
1 large Yams
2 Cups Chicken stock
2 Cups Coconut milk
2 cupsSpinach
1 CupGreen onion
1 Scotch bonnet pepper
1 white Onion
4 cloves Garlic
Salt
Black Pepper
Spinners:
Ap flour
Corn meal
Egg
Baking powder
Chicken stock
Salt
Instructions: Heat coconut oil in a ditch oven
Sear seasoned. Chicken thighs
Plating Instructions
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