Pepperpot Recipes

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

GUYANA PEPPER POT

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.

PEPPERPOT BEEF

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

CARIBBEAN PEPPERPOT

Steps:

• 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.

PEPPERPOT BEEF

Steps:

• Coat beef with seasoned flour and brown in lard/dripping
• Drain. Remove from pot and place in casserole
• Combine sauce ingredients and pour over meat in casserole or add meat to pot
• Cook in pre-heated oven at 150c for 2hrs. After 1-1.5 hrs and add water or wine vinegar if necessary
• 30mins before end of cooking add red pepper and kidney beans