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Name: Traditional Antiguan Pepperpot Stew
Prep time: 30 min
Cook time: 180 min
Yield: 6
Cuisine: Antigua and Barbuda
Ingredients: 2 lbs beef chuck or goat meat, cut into 1.5-inch cubes; 1 lb pork shoulder, cut into 1-inch cubes (optional, for traditional flavor); 2 tablespoons vegetable oil; 1 large onion, diced; 4 cloves garlic, minced; 1 Scotch bonnet pepper, whole (or 1/2 cup mild green pepper for less heat); 2 stalks celery, chopped; 1 large carrot, sliced; 2 medium potatoes, peeled and cubed; 4 cups callaloo leaves (or spinach as substitute), chopped; 4 cups water or beef broth; 2 tablespoons cassareep (or 1 tablespoon Worcestershire sauce + 1 tablespoon browning sauce if unavailable); 1 teaspoon dried thyme; 1 sprig fresh rosemary (optional); 2 bay leaves; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 cup coconut milk (optional, for creaminess)

Antiguan Pepperpot Stew

Antigua and Barbuda

Antigua

A dark, savory stew of meat, greens, and spices, traditionally simmered for hours.

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