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Talk:Pepperpot soup

Discussion page of Pepperpot soup
Talk

Discussion for: Pepperpot soup • View • Links • Related changes

Use this page for verification notes, disputes, and action items. Keep narrative content on the article.

Page scope
The page treats Jamaican pepperpot soup and the one recorded case of it cooked with green ganja, in Rubin and Comitas's study of the early 1970s. It is not about the Guyanese pepperpot stew or the Philadelphia pepper pot soup, which are different dishes.
Data verification
Record source conflicts, dating problems and sources not used here. Keep narrative content on the article.

Discussion

Sources

  • Rubin and Comitas, Ganja in Jamaica (1975), p. 51: one adult man prepares "pepperpot soup" with susumba, calalu and green ganja; two other men add ganja to soup in the field; hearsay of ganja cooked with greens or chocho and bananas. p. 42 defines green ganja.
  • Comitas, "The social nexus of ganja in Jamaica" (1975), p. 125: the occasional, limited use of ganja in soups, with greens or with cooked bananas.
  • Lewis, Journal of a West India Proprietor (1834), Project Gutenberg text (no page numbers), entries for 14 January 1816 (catalue "a principal article" in the pepper-pots of the enslaved; pepperpots at his table) and 24 February 1816 (salt fish).

Is it cannabis?

  • Pepperpot soup is not a cannabis dish. The only source tying it to cannabis is Rubin and Comitas, who record one man's soup with green ganja. The page makes no wider claim.

Title

  • Pepperpot soup is the form Rubin and Comitas use. The page carries no disambiguator because the wiki has no other page of this name.

Kind and plant part

  • Dish. Whole plant: the source says "green ganja" and names no part.
  • First recorded: 1975, the year the cannabis version was published, as on the other dish pages of this kind.
  • Still made: not known for the version with ganja.

Recipe sources

  • Lewis names catalue and salt fish as ingredients of the pepper-pot of 1816 but gives no method, and does not call it a soup.
  • Cookbooks that would support a fuller Making section: Caroline Sullivan, The Jamaica Cookery Book (1893); Norma Benghiat, Traditional Jamaican Cookery (1985); B. W. Higman, Jamaican Food (2008). Recipe websites were found but not used while these exist.
  • Susumba and calalu are left as Rubin and Comitas spell them; no source cited here identifies the plants.