1 lb - stewing beef, oxtail or cowheel, lamb,(smoked optional)
½ lb - salted fish
½ cup - cassareep(see below)
Cayenne Pepper to taste
1 large - onion, diced
1 small bunch - fresh thyme, or 2 tsp dried thyme leaves
½ head - garlic, diced
½ tsp - ground clove
1 tsp - ground cinnamon
2 dashes - Angostura Bitters
Salt and black pepper to taste
Instructions
Cube meats, add all the ingredients to a large stewing pot and cover with water.
Caramelize onions in a little canola oil prior to adding other ingredients to your stewing pot. Including a couple handfuls of raw peanuts to the stew, a very authentic addition that also adds flavor and texture.
Cassareepe
½ cup - vinegar (or wine vinegar)
2 tablespoons - molasses
2 tablespoons - fresh Caribbean limejuice
Bring to boil, reduce heat, cover and simmer for approximately 2 hours, or until meat is very tender. It's that simple
Serving
Suggestions
Serve with coo-coo or ground provisions.
Originally Submitted
1/25/2010
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