Entree: Barbados – National Cuisine – Pepperpot (Spicy slow-cooked meat stew flavored with cassareep and hot peppers)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch pieces
- 1 lb (450 g) pork shoulder, cut into 1-inch pieces
- 1/4 cup (60 ml) cassareep
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, seeded and chopped
- 1 Scotch bonnet or habanero pepper, pierced (leave whole for heat control)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cinnamon stick
- 4 whole cloves
- 4 cups (960 ml) beef stock
- 1 tbsp (15 ml) dark browning sauce or 1 tbsp (15 ml) soy sauce for color
- 1 tbsp (15 ml) dark brown sugar
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) lime juice, to finish
- 1 cup (150 g) callaloo or chopped spinach (optional)

Instructions

1. Pat the beef and pork dry and season lightly with salt and pepper. Heat the vegetable oil in a heavy Dutch oven over medium-high heat and brown the meat in batches until nicely seared on all sides; transfer to a plate.
2. Reduce heat to medium, add the chopped onion, green pepper, and garlic to the pot and sauté until softened, about 5 minutes.
3. Add the cinnamon stick, cloves, thyme, bay leaves, and pierced Scotch bonnet to the pot and cook 1 minute until fragrant.
4. Return the browned meats to the pot, add the cassareep, browning sauce (or soy), brown sugar, and pour in the beef stock to just cover the meat.
5. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer slowly for 2 to 3 hours until the meat is very tender and the sauce has reduced and darkened; stir occasionally and skim any excess fat.
6. If using, stir in the callaloo or spinach during the last 10 minutes of cooking to wilt. Adjust seasoning with salt and pepper.
7. Remove the whole Scotch bonnet (or leave if you want more heat), discard thyme sprigs, cinnamon stick, and bay leaves. Stir in lime juice just before serving.
8. Serve hot with bread, rice, or traditional cutters (Bajan bakes).