This colonial dish, originally from the West Indies, in its early forms combines meat with shellfish, as island and coastal dishes sometimes do, with great subtlety and success. However, ‘Philadelphia Pepper Pot’, a famous American speciality, has lost the shellfish, using tripe with veal or lamb. This is an eighteenth-century English recipe.
Put the lamb, bacon and onions with the thyme, peppers, green pepper, cayenne, paprika, pepper and salt, to simmer in
Serve with plain boiled rice and a banana for each person. The bananas should be peeled and sliced and served in small dishes or saucers. A little lemon juice should be squeezed over them to prevent discoloration. The pepper pot should have a great deal of almost clear, very hot (in both senses of the word) gravy, and the meat and vegetables should not be at all mushy. It is really a soup rather than a stew, and should be served in bowls or soup plates. It is very good for a supper party, as long as the guests are known to like things ‘hot’.
©1975 The Estate of Elizabeth Ayrton