Pepperpot

Prepare the Meat

If using salted beef, soak it in water for a few hours to remove excess salt, then drain and cut into chunks.

In a large pot, combine the beef, pork, and pig’s trotters (if using). Cover with water and bring to a boil. Skim off any foam that rises to the surface.

Cook the Onion and Spices

In a large, heavy-bottomed pot or Dutch oven, heat a small amount of oil over medium heat.

Add the finely chopped onion and minced garlic, and sauté until golden brown.

Add the Meat and Flavorings

Add the beef, pork, and pig’s trotters to the pot with the onions and garlic.

Add the whole scotch bonnet peppers, brown sugar, cassareep (or molasses), soy sauce, vinegar, ground cinnamon, ground cloves, ground allspice, and ground black pepper.

Stir well to combine, ensuring the meat is well coated with the spices and seasonings.

Simmer the Stew

Pour in the water or beef broth, making sure the meat is fully covered.

Bring to a boil, then reduce the heat to low and let it simmer gently for about 2-3 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add more water or broth if needed to keep the meat covered.

Season and Serve

Taste and adjust seasoning with salt if necessary.

Remove the whole scotch bonnet peppers before serving if you prefer a milder dish.

Garnish with fresh thyme leaves if desired.

Serve

Serve the Pepperpot hot, accompanied by rice, bread, or dumplings.