Bajan Pepperpot Stew
The Quirky Foodster Team
Ingredients
- Stewing beef, cut into chunks — 1 kg (2.2 lb)
- Oxtail or pork shoulder, cut into chunks — 500 g (1 lb)
- Brown sugar — 2 tbsp
- Vegetable oil — 2 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 1 tbsp
- Hot peppers, whole — 2
- Fresh thyme — 2 sprigs
- Whole cloves — 3
- Cinnamon stick — 1
- Dark browning or cassareep — 60 ml (1/4 cup)
- Beef stock — 1 L (4 cups)
- Salt and black pepper, — to taste
Method
- Heat the oil in the pot over medium-high heat, add the brown sugar, and let it caramelise until dark and bubbling.
- Add the beef and oxtail (or pork) and brown well on all sides in the caramelised sugar, about 8 minutes.
- Stir in the onion, garlic and ginger, and cook for 3-4 minutes until fragrant.
- Add the whole hot peppers, thyme, cloves, cinnamon stick and dark browning, stirring to coat the meat.
- Pour in the stock, bring to a boil, then reduce to a low simmer.
- Cover and cook for 2.5-3 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and darkened.
- Remove the whole peppers, cinnamon stick and cloves before serving. Season with salt and black pepper to taste.
Introduction: Barbadian pepperpot is a rich, slow-cooked meat stew traditionally simmered with cassareep or dark browning for its deep colour, and often kept going for days as a ‘perpetual stew’ with fresh meat and stock added over time — a practice inherited from Amerindian and colonial-era cooking traditions across the Caribbean.
Cultural Background: Barbadian pepperpot is a rich, slow-cooked meat stew traditionally simmered with cassareep or dark browning for its deep colour, and often kept going for days as a ‘perpetual stew’ with fresh meat and stock added over time — a practice inherited from Amerindian and colonial-era cooking traditions across the Caribbean. In Barbados it is especially associated with Christmas and New Year celebrations, simmered low and slow until the meat falls apart.
Tips: Watch the sugar closely as it caramelises — it can turn from golden to burnt within seconds. This stew improves overnight; make it a day ahead for the best depth of flavour.
Variations: Use goat meat in place of beef for a traditional festive alternative. Add cubed pumpkin in the final 30 minutes of cooking for extra body.
Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock if the sauce has thickened too much.
Nutrition: Approx. 480 kcal, 38 g protein, 12 g carbohydrates, 30 g fat per serving.
FAQs:
Q: What is cassareep?
A: A thick, dark syrup made from boiled cassava root, used across the Caribbean to season and colour pepperpot.
Q: Can I make this in a slow cooker?
A: Yes — brown the meat and sugar first on the stovetop, then transfer everything to a slow cooker on low for 7-8 hours.
- Stewing beef, cut into chunks — 1 kg (2.2 lb)
- Oxtail or pork shoulder, cut into chunks — 500 g (1 lb)
- Brown sugar — 2 tbsp
- Vegetable oil — 2 tbsp
- Onions, chopped — 2
- Garlic, minced — 4 cloves
- Fresh ginger, grated — 1 tbsp
- Hot peppers, whole — 2
- Fresh thyme — 2 sprigs
- Whole cloves — 3
- Cinnamon stick — 1
- Dark browning or cassareep — 60 ml (1/4 cup)
- Beef stock — 1 L (4 cups)
- Salt and black pepper, — to taste
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