Jamaican Pepper Stew

A Flavorful Journey Through Jamaican Pepperpot Stew

Discover the vibrant essence of Caribbean cuisine with this delightful Jamaican pepperpot stew, a culinary adventure that’s packed with aromatic flavors and enticing textures. This recipe, enriched with seafood and fresh vegetables, is perfect for both leisurely Sundays and gatherings with friends.

Cooking Time

Prep Time: 30 minutes

Cooking Time: 1 hour 15 minutes

Ingredients

Stew Base

• 12 ounces unpeeled raw medium shrimp
• 1/4 cup canola oil, divided
• 1/3 cup chopped fresh ginger
• 1/3 cup chopped fresh lemongrass (from 2 large stalks)
• 6 cups seafood stock
• 1 small smoked ham hock (approximately 10 ounces)
• 1/2 cup chopped yellow onion (1 small onion)
• 1/2 cup diced yucca or Yukon Gold potato
• 6 ounces fresh okra, sliced into 1/2-inch rounds
• 1 small Scotch bonnet chile, halved and seeded (optional)
• 1 cup chopped scallions (1 large bunch)
• 1 can (13.5 ounces) unsweetened coconut milk
• 5 cups packed baby spinach (about 5 ounces)
• 1 teaspoon kosher salt

Semolina Dumplings

• 2 cups whole milk
• 1/2 cup semolina flour
• 1/2 teaspoons kosher salt
• 2 large egg yolks
• 1/2 cup plus 2 tablespoons 00 flour

Garnishes

• 3 tablespoons canola oil, divided
• 6 ounces fresh small okra pods, halved lengthwise
• 1/4 teaspoons kosher salt, divided
• 1 large chayote squash (12 ounces), cut into 1/2-inch cubes

Cooking Instructions

Start by cleaning and deveining the shrimp while keeping the shells for flavor. Place the shrimp and shells into separate bowls, cover them, and refrigerate until needed.

In a medium saucepan, heat 1 tablespoon of canola oil over medium heat. Add the chopped ginger and lemongrass, cooking until they release a tantalizing aroma and turn lightly browned—about 5 minutes. Incorporate the seafood stock and ham hock, bringing the mix to a boil. Lower the heat and let it simmer covered for about 45 minutes. Afterward, mix in the shrimp shells and continue to simmer uncovered until vibrant pink, roughly 15 minutes. Drain and set aside about 4 cups of the enriched stock.

In a large Dutch oven, heat 2 tablespoons oil and add the onion and yucca. Cook until the onion becomes translucent—about 5 minutes. Introduce the okra, Scotch bonnet, and scallions along with an additional tablespoon of oil, stirring until the veggies are tender, around 5 minutes. Stir in the coconut milk along with 3 1/2 cups of your reserved seafood stock. Once bubbling, remove from heat and gently fold in the spinach and salt until wilted.

Transfer the spinach mixture to a blender (doing this in batches if needed). Secure the lid, releasing steam for safety, and blend until smooth, around 1 minute. Return the creamy mixture to the Dutch oven to stay warm.

Now, prepare the semolina dumplings. Bring the milk to a gentle boil in a separate saucepan. Gradually incorporate the semolina flour and salt while whisking consistently until thickened—about 1 minute. Pour the mixture into a parchment-lined baking sheet to cool, uncovered, for about 30 minutes.

In a medium pot of salted simmering water, mix the cooled semolina blend with egg yolks using a stand mixer. Add the 00 flour and mix until smooth and slightly tacky. Shape the dough into small dollops on another lined baking sheet. Cook the dumplings in batches in the simmering water until they rise and plump up, roughly 3 minutes per batch. Transfer them to an oiled baking sheet to cool.

In a hot cast-iron skillet, heat 1 tablespoon oil and sear the halved okra cut-side down with a pinch of salt, cooking undisturbed for about 4 minutes. Remove and set aside. In the same skillet, add another tablespoon of oil before tossing in cubes of chayote and another 1/4 teaspoon salt, sautéing until browned and tender—around 7 minutes. Finally, add the reserved shrimp with the last sprinkle of salt until just cooked through, about 3 minutes.

To serve, ladle bowls with the warm stew base, then artistically arrange the semolina dumplings, shrimp, okra, and chayote on top. Optionally, serve with a dollop of bonito butter for an added layer of flavor.

Conclusion

This Jamaican pepperpot stew not only showcases the rich culinary heritage of the Caribbean but also invites you to relish a dish that is perfect for a weekend feast or a cozy gathering. With a harmonious blend of spices, fresh ingredients, and efforts rewarded in every bite, gathering your loved ones around this soul-warming stew is sure to create unforgettable memories.