Pepperpot Recipes

Steps:

• Soak pig tails and scald.
• Cook cow heel or trotters in covered pan with water to boil.
• Skim.
• When half tender add all the other meats hot water to cover.
• Add all other ingredients and simmer gently for about one hour until meat is tender.
• Adjust flavor with salt and sugar.
• Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
• Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
• *Serving sizes are a guess on my part - will update.

Steps:

• Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour.
• To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste.

Steps:

• In a pot large enough to hold at least 20 cups of water, add pig tails. Cook on medium heat to render fat. Pat salt beef dry with a towel. When drippings have accumulated, add salt beef to pot and saute until brown.
• Once browned, add 6 1/2 pints of water and bring to a simmer. Simmer for 1 hour, occasionally skimming off the foam that rises to the surface and clings to the sides of the pot.
• After 1 hour, add the yams and coco. Add ice water to congeal fat and cause it to rise to the top. Skim off fat. Simmer for 1/2 hour more.
• Add okra and kale. Add thyme, salt, and pepper to taste. Add chopped onion and scallion. Cook another 1/2 hour. Add callaloo or spinach and boil for 3 minutes. Serve immediately.

Steps:

• Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
• Bring to a boil.
• Cover and simmer 20 minutes or until vegetables are tender.
• In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
• Stir flour mixture into soup.
• Continue stirring until soup thickens.
• Add milk and heat through.
• Makes a large pot.

Steps:

• Pre-heat oven to gas mark 3 or 160
• Mix flour seasonings & ginger in a large plastic bag. Use to coat beef
• Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides.
• Return all beef to pan
• Mix sauce ingredients & add to pan. Heat until simmering gently
• Place on lid, put in oven for 2 hours, stiring once after one hour
• After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread