Pepperpot | FoodieAtlas

Ingredients

2 lbs beef or pork, cut into chunks
1 lb fresh spinach, chopped
1 lb okra, sliced
1 large onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
2 tablespoons tomato paste
2 cups green beans, cut into pieces
2 cups squash or pumpkin, peeled and chopped
2 sweet potatoes, peeled and chopped
2 tablespoons vegetable oil
1 teaspoon thyme
1 teaspoon ground allspice
1 teaspoon ground black pepper
Salt to taste
6 cups water or beef broth
1 Scotch bonnet pepper, whole (optional)

Instructions

Prepare the Meat

In a large pot, heat the vegetable oil over medium heat. Add the chunks of beef or pork and brown on all sides. Remove the meat and set aside.

Cook the Vegetables

In the same pot, add the finely chopped onion and minced garlic. Saut√© until the onion is soft and translucent.

Stir in the chopped tomatoes and tomato paste. Cook for about 5 minutes until the tomatoes are soft and the mixture is fragrant.

Add the Meat and Broth

Return the browned meat to the pot. Add the water or beef broth, thyme, ground allspice, ground black pepper, and salt. Bring to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender.

Add the Vegetables

Add the chopped squash or pumpkin, sweet potatoes, green beans, and okra to the pot. Stir well to combine. If using, add the whole Scotch bonnet pepper for additional heat (be careful not to burst it if you don't want it too spicy).

Simmer the Stew

Continue to simmer the stew for another 30-45 minutes, or until all the vegetables are tender and the flavors are well combined. Add the chopped spinach during the last 10 minutes of cooking.

Serve

Remove the Scotch bonnet pepper before serving. Ladle the pepperpot into bowls and serve hot. It can be enjoyed on its own or with rice or bread.