Name: Pepperpot
Yield: Serves 8
Cuisine: Americas
Ingredients: 400 ml can coconut milk; 450 g (1 lb) pumpkin or butternut squash; 1.2 litres (2 pints) beef stock, or water with 2 tsp yeast extract; 10 cm (4 in) piece of root ginger, very finely sliced; 1 bay leaf; 2–4 hot red chillies (ideally Scotch bonnet); 400 g can butter beans, drained; 4 large spring onions; 4 sprigs of thyme; 600 g (1 lb 5 oz) well-trimmed stewing beef, such as shin; 450 g (1 lb) yam or potato; pinch of salt; 4–5 tbsp water; 1 garlic clove, finely chopped; 150 g (5½ oz) plain flour; salt and pepper; 1 onion, roughly chopped; 6 allspice berries; 150 g (5½ oz) spinach or callaloo, washed, destalked and shredded; 400 g (14 oz) sweet potato

Preparation info

Serves
8

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

Here’s a real classic. Traditionally it would be made from salt beef, but I’ve used ordinary stewing beef. You could also make it with 950g (2lb 2oz) chicken drumsticks and thighs, each chopped up into small pieces. My pepperpot recipe has ginger warmth as well as chilli heat. The dumplings are optional, but I’d always have them.

Ingredients

600 g (1 lb 5 oz) well-trimmed stewing beef, such as shin
1.2

Method

Wash the meat and pat it dry with kitchen paper. Cut it into pieces about 1.5 cm (⅝ in) square and put it into a large flameproof casserole or heavy-based saucepan with the stock or wa

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Pepperpot

Ingredients

Method

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