Pepper Pot Soup

Method

Place the meat bones in a large pot with water and bring to a boil, skimming impurities from the surface. Add the chopped onions, garlic, thyme, and whole hot peppers, then simmer for 45 minutes until the meat is tender. Stir in the callaloo and okra, cooking for 10 minutes until softened. Pour in the coconut milk and season with salt, pepper, and cinnamon, then drop spoonfuls of spinner dough into the broth if using and simmer for a further 15 minutes. Taste and adjust seasoning, ensuring the soup has a deep, layered flavour from the vegetables and spices. Serve hot as a sustaining one-pot meal, traditionally eaten for breakfast or lunch in Maroon communities.