Entree: Suriname – Northern Culinary Region – Peperpot (Hearty Surinamese cassareep-based meat stew with greens and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) salted pork or smoked pork, diced
- 4 tbsp (60 ml) cassareep
- 4 cups (960 ml) beef stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 celery stalks, chopped
- 2 scotch bonnet or habanero peppers, minced (seeds optional)
- 1 tbsp (15 ml) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tbsp (15 ml) brown sugar
- 2 cinnamon sticks
- 6 whole cloves
- 2 bay leaves
- 1 tsp (5 g) ground black pepper
- 10 oz (280 g) cassava leaves or 10 oz (280 g) fresh spinach, chopped
- 2 tbsp (30 ml) lime juice
- Salt to taste

Instructions

1. Heat the vegetable oil in a heavy Dutch oven over medium-high heat. Brown the stewing beef in batches until well-seared; remove and set aside.
2. Add the diced salted pork to the pot and cook until some fat renders and edges are browned, about 4 minutes. Remove excess fat if the pot is overly greasy, leaving flavor fond.
3. Reduce heat to medium, add the onion, garlic, and celery and sauté until softened, about 5–6 minutes. Stir in the minced hot peppers and thyme and cook 1 minute more.
4. Return the beef to the pot along with the beef stock, cassareep, brown sugar, cinnamon sticks, cloves, bay leaves, and black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and simmer until beef is very tender, about 1½–2 hours.
5. About 10–15 minutes before serving, stir in the chopped cassava leaves or spinach and simmer until the greens are wilted and integrated. Add lime juice and taste; adjust salt and cassareep (add a little more if a deeper, glossy flavor is desired).
6. Remove cinnamon sticks, bay leaves, and cloves if whole. Serve hot over steamed rice or with traditional bread. Leftovers deepen in flavor and reheat gently.