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Dominica Pepper Pot Soup

The Quirky Foodster Team

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20 min
Prep
1 hr 40 min
Cook
6
Servings

Ingredients

  • 600 g stewing beef or oxtail, cut into pieces
  • 150 g salted pigtail, diced (optional)
  • 300 g yam, peeled and chunked
  • 200 g dasheen, peeled and chunked
  • 2 medium carrot, sliced
  • 200 g pumpkin, chunked
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 1.5 l beef stock or water
  • to taste salt and black pepper, to taste

Method

  1. If using salted pigtail, soak for 1 hour and simmer separately for 20 minutes; drain and set aside.
  2. In a large pot, combine the beef, stock, onion, garlic and thyme. Bring to a boil, then reduce heat and simmer, covered, for 1 hour until the meat begins to soften.
  3. Add the pigtail, yam, dasheen, carrot and pumpkin, along with the whole scotch bonnet pepper.
  4. Continue simmering, covered, for 40-50 minutes until the meat and vegetables are fully tender.
  5. Remove the scotch bonnet pepper, adjust seasoning with salt and black pepper, and serve hot.

Introduction: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica reflects the island’s tradition of one-pot cooking, historically designed to make the most of whatever provisions and cuts of meat were available.

Cultural Background: A hearty, slow-simmered soup combining root vegetables, meats and warming spices, pepper pot in Dominica reflects the island’s tradition of one-pot cooking, historically designed to make the most of whatever provisions and cuts of meat were available.

Tips: Browning the beef in a little oil before adding the stock deepens the flavour of the finished soup, though it is optional for a lighter version.

Variations: Salted beef or smoked turkey can be used instead of pigtail. Green banana or breadfruit can be added alongside the other provisions.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over medium-low heat until piping hot throughout, stirring occasionally.

Nutrition: Calories: 480 kcal | Protein: 34 g | Carbs: 36 g | Fat: 20 g | Fibre: 5 g

FAQs

Q: Is this the same as Guyanese pepperpot?
A: Despite the shared name, Dominica’s version is a lighter vegetable-and-meat provision soup, distinct from Guyana’s dark cassareep-based pepperpot stew.

Q: Can I make this in a slow cooker?
A: Yes, brown the meat first if desired, then transfer everything to a slow cooker on low for 6-7 hours.

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