Peperpot | FoodieAtlas

Ingredients

1 lb (450 g) beef, cut into chunks
1 lb (450 g) chicken thighs, cut into pieces
1 lb (450 g) salt pork or pork belly, cut into chunks
2 tablespoons vegetable oil
2 large onions, finely chopped
4 cloves garlic, minced
1-inch piece ginger, grated
2-3 whole cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground black pepper
3 tablespoons cassareep (or substitute with a mixture of molasses and soy sauce)
4 cups water or beef broth
3-4 hot peppers (such as Scotch bonnet), whole but pricked with a fork
2 bay leaves
Salt to taste
Fresh cilantro, chopped (for garnish)

In a large pot, heat the vegetable oil over medium-high heat.

Add the beef and pork pieces, browning them on all sides. Remove and set aside.

Add the chicken pieces to the pot and brown them as well. Remove and set aside.

In the same pot, add the finely chopped onions and saut√© until golden brown, about 5-7 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Stir in the cloves, ground cinnamon, ground allspice, and ground black pepper.

Return the browned meat to the pot, mixing well to coat with the spices.

Pour in the cassareep (or the molasses and soy sauce mixture) and water or beef broth.

Add the whole, pricked hot peppers and bay leaves. Bring the mixture to a boil.

Reduce the heat to low, cover, and let it simmer for about 2-3 hours, or until the meat is tender and the flavors are well developed.

Check occasionally and add more water or broth if necessary to keep the meat submerged.

Taste and adjust the seasoning with salt if needed.

Remove the hot peppers if you prefer a milder stew, or leave them in for more heat.

Transfer the peperpot to a serving dish.

Garnish with fresh chopped cilantro.