When you learn to make Bajan Pepper Pot you will be on your way to the top of the class.
For instance it is a well respected dish because it was being cooked for many many many years.
This dish is probably the one that African slaves cooked mostly on festive occasions like “Crop Over”. Traditionally it is cooked in a canaree or earthenware pot. Try this Pepper Pot recipe.
4 lbs beef
4 lbs pork
1 old chicken or fowl
1 whole cow tail, fresh, with the skin left on
¼ cow heel
Muslin bag with 3 tbsp cloves
Muslin bag with 12 bonnie peppers ( hot tiny ones)
4 tbsp brown sugar
8 tbsp cassareep
Cut all the meat and fowl into pieces or cubes.
Put into a large pot, cover with cold water and salt to taste.
Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, cassareep, and continue cooking for 4 hours or until the meat falls off the bone.
When done the meat is in shreds. The pepper bag may be removed when the stew is hot enough.
Note that this dish will keep practically indefinitely if brought to the boil daily.
Do not remove the fats from the meats as this helps as a preservative.
It may also be frozen and reheated.
Which menu would you eat now?
Recipe Submitted by Good Old Bajan Cooking Group.
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