Jamaican pepperpot soup
Colonial versions
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In the 1760s, [[John Lindsay (Royal Navy officer) |John Lindsay]] mentioned saltfish as an ingredient:{{citation|last=Lindsay|first=John|title= Elegancies of Jamaica|year=1750–1779|publisher= Ms. Natural History Division, Bristol Museum and Art Gallery|location= Bristol, UK }} |
In the 1760s, [[John Lindsay (Royal Navy officer) |John Lindsay]] mentioned saltfish as an ingredient:{{citation|last=Lindsay|first=John|title= Elegancies of Jamaica|year=1750–1779|publisher= Ms. Natural History Division, Bristol Museum and Art Gallery|location= Bristol, UK }} |
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{{blockquote|...pepper-pots—the favourite pottage of this hot climate—being a soop made very thick with tender greens of any sort, and meats of any sort, generally indeed salt meats, or salt fish, |
{{blockquote|...pepper-pots—the favourite pottage of this hot climate—being a soop made very thick with tender greens of any sort, and meats of any sort, generally indeed salt meats, or salt fish, were always highly seasoned with the peppers of this climate, to make it agreeable to the tone of relax'd stomach's.}} |
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An anonymous author who wrote about the Creoles and Africans on the island, in the 1770s said: |
An anonymous author who wrote about the Creoles and Africans on the island, in the 1770s said: |
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