Entree: Cayman Islands – Central Culinary Region – Pepper Pot (Hearty Caribbean meat and vegetable stew simmered with warm spices and dumplings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 1 lb (454 g) beef chuck, cut into 1-inch pieces
- 1 lb (454 g) pork shoulder, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, roughly chopped
- 4 cloves garlic, minced
- 2 stalks scallion, chopped
- 1 tsp (5 g) dried thyme or 2 sprigs fresh thyme
- 1 whole Scotch bonnet or habanero pepper, left whole or pierced for milder heat
- 2 tsp (10 ml) Worcestershire sauce
- 2 tbsp (30 ml) tomato paste
- 4 cups (950 ml) beef stock or water
- 2 medium carrots, peeled and cut into 1/2-inch slices
- 2 cups (300 g) sweet potato or yam, cut into 1-inch cubes
- 1 cup (150 g) okra, sliced (optional but traditional)
- 1 bay leaf
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 ml) browning sauce or soy sauce for color (optional)
- 2 tbsp (30 g) brown sugar (balances acidity; optional)
- For dumplings:
  - 2 cups (250 g) all-purpose flour
  - 1 tbsp (15 g) baking powder
  - 1 tsp (5 g) salt
  - 1 tbsp (15 ml) vegetable oil
  - 3/4 cup (180 ml) water, plus more as needed

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the beef and pork with salt and pepper and brown in batches until deeply caramelized; transfer browned meat to a plate.
2. Reduce heat to medium, add the chopped onion and scallion to the pot and sauté until soft, about 5 minutes. Add the garlic and thyme and cook 1 minute until fragrant.
3. Stir in the tomato paste and Worcestershire sauce and cook 2 minutes. Return the browned meats to the pot, add beef stock (or water), bay leaf, browning sauce if using, and brown sugar. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 1 hour, skimming any foam.
4. After 1 hour, add the carrots and sweet potato (or yam). Simmer another 20–30 minutes until meat and roots are tender. Add okra in the last 10 minutes to avoid overcooking.
5. While the stew simmers, make the dumpling dough: whisk together the flour, baking powder, and salt in a bowl. Stir in the oil and gradually add water until a soft, slightly sticky dough forms.
6. Drop dumpling spoonfuls (about 1 tablespoon each) onto the surface of the simmering stew, cover, and cook for 12–15 minutes until dumplings are cooked through and puffed.
7. Taste and adjust seasoning with salt and pepper. Remove the bay leaf and the whole Scotch bonnet if left whole. Serve hot with rice or fried plantains if desired.