Entree: Suriname – National Cuisine – Peperpot (Slow-simmered Surinamese meat stew flavored with cassareep, hot peppers, and warm spices)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs

Ingredients

- 2 lb (907 g) beef short ribs, trimmed
- 1 lb (454 g) smoked pork hock or salted pork, bone-in
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced (about 10 oz / 285 g)
- 6 cloves garlic, crushed (about 18 g)
- 1 tbsp (15 g) grated fresh ginger
- 2–3 scotch bonnet or habanero peppers, pierced (about 40–60 g) — keep whole for less heat or chop for more
- 1/2 cup (120 ml) cassareep (cassava syrup/extract)
- 1/4 cup (60 ml) molasses or dark brown sugar
- 2 cinnamon sticks (about 10 g)
- 8 whole cloves
- 8 whole allspice berries
- 4 sprigs fresh thyme (about 4 g)
- 3 bay leaves
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt, plus more to taste
- 4 cups (960 ml) beef or water stock, more as needed
- 3 medium potatoes, peeled and cut into large chunks, about 1 lb (450 g)
- 2 tbsp (30 ml) lime juice or to taste
- Cooked white rice, to serve

Instructions

1. Pat the short ribs and pork hock dry and season lightly with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the meat in batches, about 3–4 minutes per side. Transfer browned meat to a plate.
2. Reduce heat to medium, add the sliced onions and cook until translucent, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Return the meats to the pot. Add the cassareep, molasses or brown sugar, cinnamon sticks, whole cloves, allspice berries, thyme sprigs, bay leaves, remaining salt and pepper, and the whole scotch bonnet peppers. Pour in the stock to come about two-thirds up the meat; if needed add water.
4. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 2 to 3 hours until the beef is very tender and the pork is falling from the bone. Check occasionally and add water if the stew becomes too thick.
5. About 30 minutes before the end of cooking, add the potato chunks and continue simmering until they are tender and the meat is fork-tender. Taste and adjust seasoning with additional salt, pepper, and 2 tbsp (30 ml) lime juice to brighten.
6. Remove and discard large bones, cinnamon sticks, bay leaves, thyme stems, and whole pepper pods if desired. Shred larger pieces of meat into the sauce and simmer a few minutes to marry flavors. Serve hot over cooked white rice.