Prep 10 mins
Cook 2 hrs
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
- 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
- 500 g cooked pigeon peas
- 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.