Entree: Grenada – Pepperpot (A rich, slow-simmered Caribbean meat stew flavored with cinnamon, hot peppers, and island spices)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 1 lb (454 g) pork shoulder, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 4 garlic cloves, minced
- 2 tbsp (30 ml) cassareep or 2 tbsp (30 ml) dark molasses as substitute
- 2 cups (480 ml) beef stock
- 1 cup (240 ml) coconut milk
- 2 cinnamon sticks, about 2 inches (5 cm) each
- 4 whole cloves
- 3 whole pimento (allspice) berries or 1 tsp (2 g) ground allspice
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 2 Scotch bonnet or habanero peppers, left whole and pierced (use less if milder)
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) soy sauce
- 1 cup (150 g) sliced okra or 2 cups (60 g) chopped callaloo/spinach
- 1 tsp (4 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice or to taste

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Season beef and pork lightly with salt and pepper. Brown meat in batches until well seared; transfer to a plate.
2. Reduce heat to medium and add chopped onion. Sauté until softened, about 5 minutes, then add minced garlic and cook 1 minute until fragrant.
3. Return the browned meat to the pot. Stir in 2 tbsp (30 ml) cassareep or molasses, 2 cups (480 ml) beef stock, and 1 cup (240 ml) coconut milk. Add 2 cinnamon sticks, 4 whole cloves, pimento/allspice, thyme, and 2 bay leaves.
4. Add the whole pierced Scotch bonnet peppers for heat. Stir in 2 tbsp (30 ml) brown sugar and 2 tbsp (30 ml) soy sauce. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 2 to 2 1/2 hours until meats are very tender. Skim any excess fat if desired.
5. About 20 minutes before the end of cooking, add 1 cup (150 g) sliced okra or 2 cups (60 g) chopped callaloo/spinach to help thicken the stew and add body. Continue simmering uncovered until stew is thickened and flavors have melded.
6. Remove and discard whole cinnamon sticks, bay leaves, and pierced hot peppers (or leave small pieces for extra heat if desired). Stir in 2 tbsp (30 ml) lime juice and adjust salt and pepper to taste.
7. Serve hot over steamed rice, with roasted breadfruit, or traditional accompaniments. Pepperpot often tastes better the next day after flavors develop.