Trinidadian Pepper Pot is a traditional Trinidadian recipe for a classic meat stew of chicken, pork and beef flavoured with hot peppers. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Trinidadian Pepper Pot.
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This hot pepper stew is universal to much of the Caribbean and Central America, though each country and region has its own variant. This is the traditional Trinidadian version.
Ingredients:
1.8kg chicken, cut into serving pieces
900g pork, cubed
450g salt beef, cubed
500ml water
3 onions, sliced
3 garlic cloves, minced
100g callaloo (typically taro greens, cut from their stems, washed and cut into pieces)
1/2 tsp hot chilli powder
1/2 tsp fresh thyme, minced
2 tbsp dark brown sugar
2 tbsp Worcestershire sauce
1/2 tsp freshly-ground black pepper
4 whole Scotch Bonnet chillies
Method:
Combine the chicken, pork, beef and water in a large pan or casserole dish, bring to a boil, cover and cook over medium heat for about 2 hours. Add the onions, garlic, chilli powder, thyme, brown sugar, Worcestershire sauce and black pepper and stir to combine.
Stir in the callaloo, arrange the the whole Scotch Bonnet chillies on top then cover and simmer for about 40 minutes, or until the onions are tender.
