Entree: Saint Kitts and Nevis – Pepperpot (Hearty slow‑stewed meat and vegetable stew flavored with hot pepper and Caribbean spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
- 1 lb (454 g) pork shoulder, cut into 1½-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (8 oz / 225 g)
- 4 cloves garlic, minced (0.4 oz / 12 g)
- 3 scallions (green onions), sliced (approx. 2 oz / 60 g)
- 1 green bell pepper, chopped (6 oz / 170 g)
- 1 Scotch bonnet pepper, pierced (approx. 0.4 oz / 12 g) (leave whole for milder heat or chop for more)
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) beef stock
- 1 cup (240 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) browning sauce or dark soy sauce for color
- 1 tbsp (12 g) brown sugar
- 3 medium carrots, sliced (12 oz / 340 g)
- 1 cup (150 g) okra, sliced
- 1 lb (450 g) yellow yam or potatoes, peeled and cut into chunks
- 1 tsp (5 ml) whole allspice berries, crushed lightly (or 1 tsp ground allspice)
- Salt to taste (start with 1½ tsp / 8 g)
- Freshly ground black pepper to taste (approx. ½ tsp / 2 g)
- 2 tbsp (30 ml) lime juice or to taste (optional)

Instructions

1. Pat the beef and pork dry and season with salt and black pepper. In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and brown the meat in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the chopped onion, garlic, scallions, and bell pepper to the pot and sauté until softened, about 4–5 minutes.
3. Stir in the tomato paste and cook 1 minute, then add the Worcestershire sauce, browning sauce, and brown sugar; scrape up any browned bits from the bottom of the pot.
4. Return the browned beef and pork to the pot. Add the beef stock, water, thyme sprigs, bay leaves, and crushed allspice. Bring to a gentle boil, then reduce to a low simmer.
5. Cover and simmer gently for 1½ to 2 hours, stirring occasionally, until the meats are nearly tender. Skim any excess fat from the surface if desired.
6. Add the carrots, yam or potatoes, and okra to the pot. Tuck in the whole or chopped Scotch bonnet pepper (remove later if left whole for mildness). Continue simmering, covered, for another 30–45 minutes until vegetables and meats are very tender and the stew is thickened.
7. Taste and adjust seasoning with salt, pepper, and lime juice if using. Remove and discard thyme stems, bay leaves, and the Scotch bonnet pepper if left whole.
8. Serve hot over steamed rice or with boiled breadfruit or roti, garnished with additional chopped scallion if desired.