Pepperpot soup
More actions
| Kind | Dish |
|---|---|
| Part of the plant | Whole plant |
| Country | Jamaica |
|---|---|
| Recorded in | Ganja in Jamaica (1975) |
| First recorded | 1975[1]: 51 |
| Still made | Not known |
Pepperpot soup is a Jamaican soup. In the early 1970s one man in the rural community studied by the anthropologists Vera Rubin and Lambros Comitas made his "pepperpot soup" with susumba, calalu and green ganja.[1]: 51
Making pepperpot soup
The writer Matthew Lewis, who visited his Jamaican estates in 1816, noted in his journal that catalue, which he called "a species of spinach", was "a principal article" in the pepper-pots of the enslaved people there, and that salt fish, handed out as an extra ration on a holiday, was "a most acceptable ingredient" in them. He also listed pepperpots among the ordinary dishes of his own table.[2]
The ganja in that soup was green: in Rubin and Comitas's terms, the plant as first cut and before curing, which went mostly into medicines and teas.[1]: 42, 51 In the same community two other men added ganja to soup when they cooked for themselves in the fields, and some people said they had heard that it could be cooked with greens or with chocho and bananas.[1]: 51 Comitas described cooking with ganja, in soups, with greens or with cooked bananas, as occasional and limited, set beside the common teas, tonics and smoking.[3]: 124–125
See also
References
- ↑ 1.0 1.1 1.2 1.3 Rubin, Vera; Comitas, Lambros (1975). Ganja in Jamaica: A Medical Anthropological Study of Chronic Marihuana Use. The Hague: Mouton. doi:10.1515/9783110812077.
- ↑ Lewis, Matthew Gregory (1834). Journal of a West India Proprietor, Kept During a Residence in the Island of Jamaica. London: John Murray. entries for 14 January and 24 February 1816 – via Project Gutenberg.
- ↑ Comitas, Lambros (1975). "The social nexus of ganja in Jamaica". In Rubin, Vera (ed.). Cannabis and Culture. The Hague: Mouton. pp. 119–132. doi:10.1515/9783110812060.119.