Quirky Foodster

Mains

Pepperpot

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25 minutes (plus soaking)
Prep
2 hours
Cook

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Ingredients

  • - 500 g (1.1 lb) stewing beef, cut into chunks
  • - 300 g (10 oz) salted pigtail or pork, diced (soaked and parboiled to reduce salt)
  • - 2 tbsp (2 tbsp) vegetable oil
  • - 1 large onion, chopped
  • - 3 cloves garlic, minced
  • - 1 tbsp (1 tbsp) fresh ginger, minced
  • - 2 sprigs fresh thyme
  • - 1 whole scotch bonnet pepper, left whole
  • - 400 g (14 oz) callaloo or spinach, chopped
  • - 200 g (7 oz) pumpkin, cubed
  • - 200 g (7 oz) eddo or sweet potato, cubed
  • - 200 g (7 oz) okra, sliced
  • - 1 litre (4 cups) water or beef stock
  • - Salt and black pepper, to taste

Method

  1. Soak the salted pigtail or pork in cold water for at least 4 hours, changing the water once, then parboil for 15 minutes and drain.
  2. Heat oil in a large pot over medium-high heat. Brown the beef in batches and set aside.
  3. In the same pot, sauté onion, garlic and ginger for 4 minutes until fragrant.
  4. Return the beef and prepared pigtail to the pot. Add thyme, whole scotch bonnet and water or stock.
  5. Bring to a boil, then reduce heat and simmer, covered, for 1 hour until the meat begins to soften.
  6. Add pumpkin and eddo or sweet potato, and simmer for a further 25 minutes.
  7. Add the callaloo and okra and simmer for a final 15–20 minutes, until all ingredients are tender and the stew has thickened.
  8. Remove the whole scotch bonnet, season with salt and black pepper, and serve hot, traditionally alongside fungee.

Introduction: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda.

Cultural Background: Pepperpot, served alongside fungee, forms the recognised national dish of Antigua and Barbuda. This hearty one-pot stew traces its roots to early Amerindian cooking traditions and was later enriched by African culinary influence, evolving into a deeply savoury combination of meats, ground provisions and leafy greens simmered slowly together. Every household has its own version, but the dish is united by its long, slow cooking and its role as a centrepiece for family meals and celebrations across the islands.

Tips: Layer the vegetables in by cooking time — root vegetables need longer than the leafy greens and okra. The stew should be thick enough to hold its shape on a plate, not soupy; simmer uncovered for the final 10 minutes if it needs reducing.

Variations: Some versions include salted beef or smoked ham alongside the fresh beef for extra depth. A vegetable-only version, omitting all meats and using vegetable stock, is made during Lent by some households.

Vegetarian/Vegan: For a vegetarian or vegan pepperpot, omit the beef and pigtail entirely and use vegetable stock; this Lenten-style version is authentically made in some Antiguan households.

Storage: Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently in a covered pot over medium-low heat, stirring occasionally and adding a splash of water if needed.

Nutrition: Calories: 410 kcal | Protein: 30 g | Carbohydrates: 24 g | Fat: 21 g | Fibre: 5 g | Sodium: 680 mg

FAQs:

Q: What is eddo and can it be substituted? A: Eddo is a starchy root vegetable similar to taro; sweet potato or yam can be substituted if unavailable. Q: Can pepperpot be made without meat? A: Yes, a vegetable-only version using pumpkin, eddo, okra and callaloo in vegetable stock is a traditional Lenten adaptation.
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