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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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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 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 |
Directions:
1. Wash the meat & chop roughly into convenient pieces about 1 1/2 square.
2. Put into a large heavy saucepan.
3. Cover with some of the water & bring very slowly to the boil.
4. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
5. Skim the scum from the surface.
6. Add a little more cold water, skim again, & repeat the process 3 times.
7. Add all the vegetables & seasonings except the peas.
8. Simmer for a further hour, skimming from time to time if more scum arises.
9. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
10. NOTE: split peas can be used instead of pigeon peas.
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