Name: Grenada Pepperpot
Yield: Serves 12
Cuisine: Grenada
Ingredients: Handful of thyme leaves and chopped chives; 1 tbsp tomato purée (optional); 1.5 kg of meat, which can include any of the following: cow heel or pig’s trotter (cut in half), chunks of oxtail, stewing steak or brisket, sliced belly pork; Thumb-size piece of fresh ginger, peeled and grated; salt and freshly ground black pepper; 1–2 Scotch bonnet chillies, finely chopped, to taste; 1 tsp salt, or to taste; 50 ml cassareep (optional); 1 onion, peeled and roughly chopped; Juice of 1 lime; 2 garlic cloves, peeled and finely chopped; 10 g Grenada Chocolate Co. dark chocolate, chopped; Juice of 1 lemon

Preparation info

Serves
12

Difficulty
Complex

Appears in

Rococo

By Chantal Coady

Published 2012

About

We often eat pepperpot stew at Shadel Nyack Compton’s restaurant on the Belmont Estate when we visit our Grococo farm in Grenada. I have based this recipe on one from Wendy Hartland’s Great Caribbean Recipes from Belmont Estate, and given it a chocolate twist. Traditionally pepperpot was literally passed down through generations in a clay pot, which would sit over a charcoal brazier and be added to every day and re-boiled. Cassareep, the fermented juice of the cassava root, acts a