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“This pepperpot recipe is the one most used in the Eastern Caribbean, but recipes vary greatly from island to island. In Jamaica it is a soup, in Guyana the basis is chicken or oxtail with sugar, cassareep and chillies added. From Caribbean Cooking For Pleasure by Mary Slater”
READY IN:
2hrs 10mins
SERVES:
4-5
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
  2. Put into a large heavy saucepan.
  3. Cover with some of the water & bring very slowly to the boil.
  4. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
  5. Skim the scum from the surface.
  6. Add a little more cold water, skim again, & repeat the process 3 times.
  7. Add all the vegetables & seasonings except the peas.
  8. Simmer for a further hour, skimming from time to time if more scum arises.
  9. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
  10. NOTE: split peas can be used instead of pigeon peas.

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