Pepperpot

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

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

Americas
Dinner

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