Caribbean Pepperpot Recipes

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.

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:

• Cook onions in oil in a skillet until tender.
• Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
• Stir to mix well.
• Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
• Add coconut milk and stir well.
• Set crockpot to high and cook for 15-20 minutes more.
• Garnish with cilantro before serving.