One ingredient that helps a pepperpot with that special taste is Cassareep. Cassareep is a sauce base that is used in Caribbean dishes as well. The root of the cassava plant helps make this browning / thickening agent. Be careful as raw cassava juice contains a large amount of cyanide.
The tradition is for the pepper pot to sit in a lidded pot on the stovetop from Christmas day until New Years day. There is no worry about refrigeration or food poisoning. The pot is heated to a simmer daily. Pepperpots are said to help keep you healthy. It is also a great way to soothe a hangover when bread is dripped in the pepperpot mixture.
Want to try to make some of your own check this recipe out:
Stewing beef – 400g – all visible fat removed and cut into chunks
Red peppers -2 – deseeded and cut into bite-sized pieces
Sweet potatoes – 2 small – peeled and cut into bite-sized pieces
Green beans – 200g – trimmed and halved
Garlic cloves – 2 – finely chopped
Jerk seasoning – 2 tbsp
Red wine vinegar – 1 tbsp
Sweetener – 1/4 tsp
Chopped tomatoes – 400g tin
Beef stock – 200ml
Worcestershire sauce – 2 tbsp
Salt and freshly ground black pepper
Put all the ingredients in a slow cooker
Stir well and cook on low for at least 8 hours
Serve with rice
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