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Name: Traditional Antiguan Pepperpot
Prep time: 30 min
Cook time: 240 min
Yield: 6
Cuisine: Antigua and Barbuda
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 1 lb salted pork or smoked ham hock; 1 lb salted fish (cod or snapper), soaked overnight and flaked; 1 lb chicken thighs, bone-in and skin-on; 2 medium onions, chopped; 4 cloves garlic, minced; 1 Scotch bonnet pepper, whole (do not puncture); 2 tablespoons vegetable oil; 1/4 cup cassareep (or substitute with dark molasses mixed with a splash of soy sauce); 2 cinnamon sticks; 1 sprig fresh thyme (or 1 teaspoon dried thyme); 1 teaspoon ground allspice; 1 teaspoon black pepper; 8 cups water or beef broth; 2 large sweet potatoes, peeled and cut into chunks; 2 medium carrots, peeled and sliced; 1 lb spinach or callaloo leaves, washed and roughly chopped; 2 cups okra, sliced (optional); 1/2 cup chopped scallions; 1/4 cup chopped parsley

Antiguan Pepperpot

Antigua and Barbuda

Antigua

A rich, slow-cooked stew of meats, greens, and spices, traditionally simmered for days.

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