Pepperpot

Ingredients:

500g stewing beef, cubed
500g of salted pork
300g of diced cassava
300g of diced yam
300g of diced carrot
300g of diced potato (or sweet potato)
150g of diced onion
225g of diced celery
175 of diced bell pepper
3 red habanero chillies, one minced and two kept whole
1 tbsp of fresh thyme leaves
2 garlic cloves, minced
1 tsp of ground allspice
2 bay leaves
2 tbsp of vegetable oil
Salt and freshly-ground pepper, to taste

Method:

The night before, place the salt pork in a food-grade bucket, cover with water and set aside to de-salt (change the water 2-3 times during the soaking period). The following day, drain the meat and cube.

When ready to cook, start by seasoning the stewing beef pieces with salt and pepper.

Heat the vegetable oil in a large pot over medium heat and add the beef. Cook until the meat has browned on all sides, then remove from the pot and set aside.

In the same pot, add the salted pork and cook until browned. Remove from the pot and set aside.

Add the onion, celery and bell pepper to the pot and cook until softened. Add the garlic, minced chilli thyme, and allspice, and cook for another minute.

Return the beef and pork to the pot, along with the diced cassava, yam, carrot, and potato. Add enough water to cover the ingredients, then bring to a boil.

Reduce the heat to low, drop in the whole chillies and simmer for about 1-2 hours, or until the meat is tender and the vegetables are cooked through.

This is typically served accompanied by fungee and the combination of fungee and pepperpot is considered Aruba and Barbuda's national dish.

Pepperpot

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