Pepperpot

Name: Pepperpot
Yield: Serves: 6
Cuisine: Trinidad and Tobago
Ingredients: 3 tablespoons green seasoning; 1 pound pork shoulder, cut into 1-inch pieces; ½ pound stew beef, cut into 1-inch pieces; ½ pound oxtail, cut into 1-inch pieces; ¼ teaspoon ground allspice; 6 whole cloves; 2 cups cassareep syrup (available in West Indian markets or online); 2 cups white vinegar; 2 teaspoons coarse salt, or to taste; 1 cinnamon stick, snapped in half; 2 whole Scotch bonnet peppers or other hot red chili peppers; 2 whole Scotch bonnet peppers or other hot red chili peppers

Preparation info

Serves:
6

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This dish is traditionally credited to Guyana but has become part of the Trinidadian cooking repertoire as well. Although often referred to as a “soup,” it’s really a thick stew that is served over plain rice.

Ingredients

½ pound oxtail, cut into 1-inch pieces
½ pound stew beef, cut into 1-inch pieces
1

Americas
Trinidad and Tobago
Main course
Gluten-free
Caribbean

Method

Rinse the meats in cold water, pat dry, and place in a large bowl. Add the green seasoning and mix well to coat the meats. Refrigerate for at least 2 hours or as long as overnight.
Place the seasoned meats in a heavy-bottomed pot and add the vinegar, cassareep syrup, cloves, allspice, hot peppers, cinnamon stick, salt, and 8 cups of water. Cover and simmer for 1 t