Pepper pot soup os made fro cassareep which is a thick, dark, heavily seasoned, molasses-like syrup made from yucca. This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries. Serve with minced fresh Scotch bonnet chiles sprinkled on top for extra heat. Add the scallions, thyme, garlic, and onion and cook, stirring, until soft, about 7 minutes. Stir in the callaloo, stock, and halved chile and that's all it takes for this awesome bowl of soup.
