Entree: Montserrat – Pepperpot (Hearty slow-simmered Caribbean meat stew flavored with cassareep, cinnamon, hot peppers, and leafy greens)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (use less to reduce heat)
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) cassareep (cassava extract) or 3 tbsp (45 ml) dark molasses as substitute
- 4 cups (950 ml) beef stock or water
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 cups (60 g) chopped callaloo or spinach
- 1 cup (100 g) okra, sliced (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) lime juice
- Cooked rice, boiled ground provisions, or roasted breadfruit for serving

Instructions

1. Heat the oil in a heavy pot over medium-high heat. Brown the beef and pork in batches until well seared on all sides, transferring browned pieces to a plate. Do not overcrowd the pot.
2. Reduce heat to medium, add the onion, celery, and garlic to the pot and sauté until softened, about 5 minutes. Stir in the chopped hot pepper, allspice, and cinnamon and cook 1 minute to bloom the spices.
3. Return the browned meat to the pot. Add the brown sugar, soy sauce, cassareep (or molasses), beef stock, bay leaves, and thyme. Bring to a gentle boil, then reduce heat to low, cover, and simmer slowly for 1.5–2 hours until the meat is very tender and the sauce is deeply flavored.
4. About 15 minutes before the end of cooking, stir in the callaloo or spinach and the okra if using. Simmer uncovered until greens are wilted and okra is tender. Adjust seasoning with salt, pepper, and lime juice to taste.
5. Remove bay leaves and thyme stems. Serve the pepperpot hot with rice, boiled provisions, or roasted breadfruit and spoon some of the rich sauce over the accompaniment.