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Caribbean Smoked Turkey Pepperpot

Prep Time1 hour
Cook Time2 hours
Total Time3 hours

Ingredients

  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 1 cup carrots diced
  • 1/2 cup scallions sliced
  • 1/2 cup yellow onions diced
  • 1/2 tsp ground black pepper
  • 1/4 cup thyme leaves
  • 1 1/2 - 2 lb smoked turkey drumstick
  • 6 pints water
  • 1 whole scotch bonnet pepper
  • 1 lb butternut squash peeled, deseeded and cubed
  • 8 oz fresh okra
  • 2 lb fresh spinach washed and drained
  • 1 cup canned coconut milk
  • 1/4 cup unsalted chicken stock
  • 1 tsp garlic granules
  • 1/2 tsp ground coriander
  • 1/2 tsp kosher salt

Instructions

  • Heat oil and butter on high in a large stock pot.
  • Add carrots, scallions and onions and saute until onions soften.
  • Add black pepper and thyme and saute until flavors release.
  • Add turkey drumstick and top with water.
  • Drop in scotch bonnet and be careful not to pierce it. You want the flavor, not the heat.
  • Once liquid begins to bubble, lower heat to a simmer and cover and allow turkey to cook until the meat begins to fall away from the bone - approx. 1 1/2 hours.
  • Once you can clearly see that the meat is pulling away from the bone, remove the turkey and set aside to cool.
  • Remove scotch bonnet and set aside.
  • Slice orka discarding the tops and tails and place the rest in the pot.
  • Add squash and mix.
  • Cover pot again and allow okra and squash to cook through.
  • Once okra and squash can be easily pierced, prepare spinach by cutting away stalks and add to pot. The spinach will pile high at first, so you might have to add in batches. Wait for spinach to wilt if needed before adding more.
  • Once all of the spinach has been added and wilted, add coconut milk, chicken stock, garlic, coriander and salt and mix thoroughly.
  • Blend ingredients with a hand blender until squash and carrots almost disappear.
  • Taste soup to ensure you have the right balance of flavors and correct as necessary.
  • Pull turkey meat away from the bone and shred with your hands then return shredded meat to the pot.
  • Stir and allow turkey to heat through before serving.
  • Pierce scotch bonnet and add a touch to each bowl of soup for those who enjoy spicy food.

Notes

If you don't have a hand blender, pour half the soup into a conventional blender before adding the spinach. Add half of the spinach to the blender and blend until squash and carrots almost disappear. Return soup to the pot and add the rest of the spinach and continue with recipe.