CARIBBEAN PEPPERPOT

Caribbean Pepperpot image

This pepperpot recipe is the one most used in the Eastern Caribbean, but recipes vary greatly from island to island. In Jamaica it is a soup, in Guyana the basis is chicken or oxtail with sugar, cassareep and chillies added. From Caribbean Cooking For Pleasure by Mary Slater

Provided by jenny butt

Time 2h10m

Yield 1 pot, 4-5 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces salt pork
8 ounces salt beef
500 g fresh meat
3 3/4 cups cold water
1 teaspoon salt
6 spinach leaves (or callaloo leaves & stems) or 6 leaves silver beet, leaves & stems chopped (or callaloo leaves & stems)
4 aubergines, sliced
2 onions, sliced
500 g pumpkin, diced
2 tomatoes, sliced
1 tablespoon chopped chives
1 tablespoon chopped thyme
6 okra, sliced
pepper
500 g cooked pigeon peas

Steps:

Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
Put into a large heavy saucepan.
Cover with some of the water & bring very slowly to the boil.
When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
Skim the scum from the surface.
Add a little more cold water, skim again, & repeat the process 3 times.
Add all the vegetables & seasonings except the peas.
Simmer for a further hour, skimming from time to time if more scum arises.
Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
NOTE: split peas can be used instead of pigeon peas.

Nutrition Facts : Calories 1039, Fat 48.8, SaturatedFat 17.4, Cholesterol 48.8, Sodium 1442.9, Carbohydrate 122.6, Fiber 37.4, Sugar 16.7, Protein 37.7