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Pepperpot

by Dave DeWitt and Mary Jane Wilan

Food historians believe that this dish originated in South America and was spread throughout the West Indies by the Arawaks. The key ingredient is cassareep, which is the boiled-down juice of raw cassava. It is available bottled in West Indian markets (and some Asian markets), or by mail order. Legend holds that in the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.

Yield: 8 servings

Ingredients:

• 1 pound cow's tail, cut into joints
• 1 cowfoot (ankle), quartered (or 2 beef marrow bones), washed
• 1 pound beef, cut into 1-inch cubes
• 1 pound pork, cut into 1-inch cubes
• 2 onions, chopped
• 2 whole Congo peppers (Habaneros), tied in a cheesecloth bag
• ½ cup cassareep
• water to cover
• salt and pepper to taste

Method:
Place the meats in a stew pot, add the onions, peppers, and cassareep, and water to cover. Bring to a boil, reduce heat, and simmer until the meats are tender and nearly falling apart, about 2 hours.

More recipes by Dave DeWitt and Mary Jane Wilan

Dave DeWitt's website: http://www.fiery-foods.com/dave/

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan

 

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