Aunt Cassie's Jamaican Pepperpot Soup
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1 1/2 pounds beef stew meat
3/4 pound pig's tail
About 4 quarts water
1/2 pound dasheen, 1/4-inch diced
2 1/2 pounds fresh spinach, finely chopped
1 1/2 pounds kale or callaloo, finely chopped
12 fresh okra pods, cut into small rings
1 hard-boiled egg
1 whole green Scotch bonnet pepper
1 medium onion, finely chopped
2 garlic cloves, crushed and minced
3 scallions
4 thyme sprigs
1/2 cup coconut milk
Salt and pepper to taste

Put the stew meat and the pig's tail into a large soup pot and cover them
with water. Bring the mixture to a boil. Boil until the meat is nearly
completely cooked, then add the dasheen. Put the spinach, callaloo, and
okra into a saucepan with a little water. Cover the pan, and cook the
greens, over medium heat, for about 8 minutes. Rub the steamed greens
through a colander or food mill into the soup kettle. Add the egg and the
Scotch bonnet pepper, onion, garlic, scallions, and thyme. Simmer the soup
until it thickens, then add the coconut milk. Simmer the soup for 5 minutes
more. Season it with salt and pepper, and serve. Serves 10

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh & Jay McCarthy