Pepper Pot

Shopping list

• 500 g beef shin — cut into chunks

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• 400 g pork shoulder — cut into chunks

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• 150 ml cassareep — Guyanese cassava syrup (available in Caribbean shops)

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• 1 piece onion — roughly chopped

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• 4 clove garlic cloves — crushed

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• 3 piece fresh thyme — sprigs

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• 1 piece cinnamon stick

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• 4 piece whole cloves

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• 1 piece hot Scotch bonnet chilli — whole, pierced

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• 1 tbsp dark brown sugar

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 1.2 l water

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Step by step

1. 1

   In a large heavy pot, combine the beef shin, pork shoulder, onion, garlic, thyme, cinnamon stick, cloves, Scotch bonnet, brown sugar, salt, and black pepper.

2. 2

   Pour over the cassareep and water. Stir well to coat all the meat.

3. 3

   Bring to the boil over high heat, skimming off any foam that rises to the surface.

4. 4

   Reduce the heat to low, cover, and simmer very gently for 2.5 to 3 hours, stirring occasionally, until the meat is meltingly tender and the sauce has thickened and turned a deep mahogany colour.

5. 5

   Check seasoning and adjust with more salt if needed. If the sauce is too thin, remove the lid for the final 20– 30 minutes to reduce it further.

6. 6

   Remove the cinnamon stick, cloves, and Scotch bonnet before serving (or leave the chilli in for the brave).

7. 7

   Serve hot with plain white rice or fresh bread to soak up the rich, spiced gravy.