Entree: Saint Lucia – Pepperpot (Hearty Caribbean meat stew seasoned with hot pepper and warm spices)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped — approx. 7 oz (200 g)
- 1 large carrot, sliced — approx. 3 oz (85 g)
- 2 stalks celery, chopped — approx. 2.5 oz (70 g)
- 3 cloves garlic, minced — approx. 0.3 oz (9 g)
- 1 Scotch bonnet or habanero pepper, whole (optional: slit for more heat)
- 1 tsp (2 g) ground allspice (pimento) or 4 whole allspice berries
- 1 small cinnamon stick — approx. 1 g
- 3 whole cloves
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 2 tbsp (30 ml) brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 can (14 oz / 400 ml) crushed tomatoes
- 2 cups (480 ml) beef stock or water
- 1 bay leaf
- 2 cups (60 g) chopped callaloo or spinach (optional)
- 2 tbsp (30 ml) lime juice
- 1/2 tsp (1.5 g) black pepper
- Salt to taste, added sparingly at the end

Instructions

1. Pat the beef and pork dry and season lightly with black pepper. Heat the oil in a heavy pot or Dutch oven over medium-high heat. Brown the meat in batches until a deep crust forms; remove and set aside.
2. In the same pot, add onion, carrot, and celery and sauté until softened, about 5 minutes. Add garlic and cook 30 seconds.
3. Return the browned meat to the pot. Add the whole Scotch bonnet, allspice, cinnamon stick, cloves, thyme, brown sugar, Worcestershire sauce, and crushed tomatoes. Stir to combine.
4. Pour in the beef stock, add the bay leaf, and bring to a gentle boil. Reduce heat to low, cover, and simmer 1.5–2 hours until the meats are tender and sauce is reduced, stirring occasionally.
5. With 15 minutes remaining, stir in the chopped callaloo or spinach if using. Remove the Scotch bonnet whole (or remove seeds if pierced) before serving if you prefer controlled heat.
6. Finish with lime juice and adjust seasoning with salt and more black pepper if needed. Serve hot with white rice, bread, or provisions.