Pepperpot

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

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

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