Bajan Pepperpot is a traditional Barbadian recipe for a classic Sunday lunch stew of beef and pig trotters in a herb and spice base. The full recipe is presented here and I hope you enjoy this classic Barbadian version of: Bajan Pepperpot.
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This is part of the classic Sunday Bajan buffet, both served at home and prepared in restaurants.
Ingredients:
1kg of stewing steak
2 pigs' trotters, cubed
1kg of oxtail, bones separated and meat cubed
Lime or lemon juice
3 garlic cloves, thinly sliced
2 scotch bonnet chillies, very finely chopped
1 large onion, sliced
1 cinnamon stick
2 cloves
Pinch of sugar
Pinch of salt
leaves from 1/2 bunch fresh basil, chopped
leaves from 3 sprigs of thyme, chopped
1 whole scotch bonnet
Method:
Place the stewing steak in a mixing bowl pour over the lime or lemon juice (you need enough to coat the meat) and run into the beef with your finger. Set aside as you prepare the vegetables.
Rinse the citrus juice off the beef and set aside. Fill a large saucepan with water and bring to a boil then add the pig trotters. When the pig’s trotters have boiled, drain the excess water, add the stewing steak and oxtail then cover the ingredients with fresh hot water.
Now add your chopped garlic, onion, and chillies, followed by the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.
Bring to a simmer, cover and cook for 70 minutes, until the meats are completely tender and the liquid has reduced to a gravy. Set aside to cool then strip the meat from the bones. Return the bones and meat to the bones to the stew.
Store in your refrigerator and warm up the following day. Like many traditional stews, the flavour of the dish intensifies on the second day. In fact, it gets tastier each time you re-heat it. To be safe, make sure you re-heat the entire pot, bringing it to boiling point each time you re-heat it.
To re-heat add a fresh whole scotch bonnet to the pot then bring to a boil and cook until the ingredients are heated through. Discard the bones, serve the meat and serve garnished with the whole chilli.
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