Antiguan and Barbudan Pepperpot Stew

local_grocery_store Ingredients

• 1 lb beef stew meat, cut into bite-sized pieces
• 1 lb pork shoulder, cut into bite-sized pieces
• 1 lb chicken thighs, bone-in, skin-on, cut into bite-sized pieces
• 2 sweet potato, peeled and cut into bite-sized pieces (approx. 1 lb)
• 1 cassava, peeled and cut into bite-sized pieces (approx. 1 lb)
• 1 cup okra, sliced
• 1 eggplant, cut into bite-sized pieces
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp thyme, fresh, chopped
• 1 tsp allspice, ground
• 1 tsp cinnamon, ground
• 2 bay leaves
• 4 cups beef broth
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Heat a large Dutch oven or other heavy pot over medium-high heat. Add the beef and pork and cook, stirring occasionally, until browned on all sides, about 10 minutes.
2. 2.Add the chicken and continue cooking until browned, about 5 minutes.
3. 3.Add the sweet potato, cassava, okra, eggplant, onion, garlic, thyme, allspice, and cinnamon. Stir to combine.
4. 4.Add the bay leaves and beef broth. Bring to a boil, then reduce heat to low and simmer, covered, for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
5. 5.Season with salt and pepper to taste.
6. 6.Serve hot, with rice or bread to soak up the broth.

lightbulb_outline Tips

• chevron_rightIf you can't find cassava, you can substitute yucca or taro root.
• chevron_rightFeel free to adjust the amount of spice to your liking - this stew is traditionally quite spicy, but you can dial it down if you prefer.
• chevron_rightLeftovers will keep well in the fridge for up to 4 days, or in the freezer for up to 3 months.