Pepper Pot

Authentic Trinidad and Tobago Pepper Pot Recipe with Cow Heel and Oxtail

Region / culture: Trinidad and Tobago | Preparation time: 30 minutes | Cooking time: 6 hours | Servings: 6

Introduction

Pepper Pot is a traditional Guyanese dish that is rich in flavor and history. This hearty stew is made with a combination of meats, spices, and cassareep, a thick sauce made from cassava root. Pepper Pot is a favorite dish during special occasions and holidays in Guyana, and is often enjoyed with a side of root vegetables.

History

Pepper Pot has its origins in the indigenous tribes of Guyana, who used cassareep as a preservative for meats. Over time, the dish evolved to include a variety of meats such as cow heel, oxtail, and beef, along with aromatic spices like thyme, garlic, and hot peppers. Today, Pepper Pot is considered a national dish of Guyana and is enjoyed by locals and visitors alike.

Ingredients

1 lb (454 g) cow heel
1 lb (454 g) oxtail
1 lb (454 g) beef, cubed
5 cloves of garlic, crushed
2 tbsp brown sugar
Broadleaf thyme, chopped (to taste)
Fine leaf thyme, chopped (to taste)
A few leaves of fresh basil
5 hot peppers
0.75 cup cassareep (extract from cassava root)
1 small piece of spice
3 cloves
salt, to taste
black pepper, to taste
1 large onion
oil for frying

How to prepare

Wash the cow heel and mix it with all the other meats, except the salted pigtail.
Season the meats with salt, black pepper, thyme, garlic, onion, brown sugar, cloves, basil, and a piece of spice.
In a large heavy pot, like an iron pot, heat up about 3 tbsp of oil and fry the meat for about 5 - 10 minutes. Turn it with a pot spoon until all pieces are browned. They do not actually have to look brown at this stage, but should not be looking pink again.
Boil the salted pigtail for 5 - 10 minutes, drain it, and add it to the other meats.
Pour cassareep over the meat and stir it through. Cook for 5 minutes more, then add enough water to cover the meat. Simmer the meat for about 6 hours or until it is very soft and comes off the bones.
About 1 hour before finishing the pot, float the hot peppers on top of the meat, one at a time. Keep tasting the meat for hotness, as some people like it hotter than others.
Bursting these peppers will result in a very hot pepper pot, so watch out.
Serve with root vegetables.

Variations

Add okra or pumpkin for a different flavor and texture.
Use chicken or pork instead of beef for a lighter version of the dish.

Cooking Tips & Tricks

Browning the meats before simmering them in cassareep helps to enhance the flavor of the dish.

- Adjust the amount of hot peppers according to your preference for spiciness.

- Simmering the meat for a long period of time allows the flavors to develop and the meat to become tender.

Serving Suggestions

Pepper Pot is traditionally served with a side of root vegetables such as cassava, sweet potatoes, and plantains.

Cooking Techniques

Browning the meats before simmering helps to develop the flavor of the dish.

- Simmering the meat for a long period of time allows the flavors to meld together.

Ingredient Substitutions

If cassareep is not available, you can substitute with a mixture of molasses and soy sauce.

- Use any combination of meats that you prefer, such as chicken, pork, or lamb.

Make Ahead Tips

Pepper Pot can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve Pepper Pot in a large bowl with a side of root vegetables for a colorful and hearty meal.

Pairing Recommendations

Pepper Pot pairs well with a side of rice or bread to soak up the flavorful sauce.

Storage and Reheating Instructions

Store leftover Pepper Pot in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Pepper Pot is a good source of iron, vitamin C, and vitamin A.

Alergens

Pepper Pot may contain allergens such as gluten and soy.

Summary

Pepper Pot is a nutritious dish that is high in protein and vitamins. It is a hearty meal that can be enjoyed as part of a balanced diet.

Summary

Pepper Pot is a flavorful and hearty dish that is perfect for special occasions or holidays. With a rich history and a unique combination of meats and spices, Pepper Pot is a beloved dish in Guyana and beyond.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, known for her delicious dishes that always left everyone wanting more. One day, as we sat together in her cozy kitchen, she pulled out a worn and tattered recipe card from her recipe box. It was for a dish called Pepper Pot, a traditional Caribbean soup that was rich and flavorful.

My grandmother explained to me that the recipe had been passed down through generations in our family, originating from our ancestors who hailed from the Caribbean. She recounted how her own grandmother had taught her how to make the dish when she was a young girl, and now it was my turn to learn.

I watched intently as my grandmother gathered the ingredients for the Pepper Pot soup. She explained each step to me in detail, showing me how to chop the vegetables and season the pot just right. As the soup simmered on the stove, filling the kitchen with its tantalizing aroma, my grandmother shared stories of her childhood and the memories she had of cooking with her own grandmother.

Finally, the Pepper Pot was ready. My grandmother ladled a steaming bowlful for each of us, garnishing it with fresh herbs and a squeeze of lime. I took my first bite, savoring the rich flavors that danced on my tongue. It was like nothing I had ever tasted before – a perfect blend of spices, vegetables, and meats that warmed me from the inside out.

From that day on, Pepper Pot became a staple in our household. My grandmother would make it for special occasions, family gatherings, or simply on a cold winter night when we needed something to warm our souls. She taught me the recipe, and I soon became the one responsible for making it whenever the craving struck.

Over the years, I have made my own tweaks and additions to the original recipe, incorporating flavors and ingredients that reflect my own culinary style. But the core of the dish remains the same – a labor of love that has been passed down through generations and holds a special place in my heart.

I have shared the recipe with friends and family, who have all raved about its deliciousness. Some have even asked me to teach them how to make it, just as my grandmother taught me all those years ago. It brings me joy to pass on this tradition, knowing that the flavors of Pepper Pot will continue to live on in kitchens far and wide.

As I sit here now, in my own kitchen, preparing a pot of Pepper Pot for dinner tonight, I can't help but feel grateful for that moment so long ago when my grandmother introduced me to this beloved recipe. It has become a part of who I am, a connection to my past and a reminder of the love and care that goes into every dish I create.

And so, as I stir the pot and let the flavors meld together, I am transported back to that day in my grandmother's kitchen, learning the secrets of Pepper Pot from the woman who taught me everything I know about cooking. It is a memory I will always hold dear, a recipe that will forever be a part of my culinary repertoire.