Authentic Trinidad Pepperpot

Recipe by Bels Belly
READY IN: 3hrs 15mins




  • n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
  • Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
  • Add rum to sizzle up and look professional!
  • Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
  • Keeping the lid on the pan, let it simmer for as long as possible – it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
  • Serve on top of a bed of red rice.