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    You are in: Home / Recipes / Caribbean Pepperpot Recipe
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    Caribbean Pepperpot

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    jenny butt's Note:

    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

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    Ingredients:

    Serves: 4-5

    Yield:

    pot

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Caribbean Pepperpot

    Serving Size: 1 (911 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1038.9
     
    Calories from Fat 438
    42%
    Total Fat 48.7 g
    75%
    Saturated Fat 17.3 g
    86%
    Cholesterol 48.7 mg
    16%
    Sodium 1442.9 mg
    60%
    Total Carbohydrate 122.5 g
    40%
    Dietary Fiber 37.4 g
    149%
    Sugars 16.7 g
    66%
    Protein 37.7 g
    75%

    The following items or measurements are not included:

    salt beef

    meat

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