This pepper pot stew is a popular Caribbean dish with each island having its own variation - here's one such recipe, perfect for adding any leftovers or vegetables you need to use up - just add a little bit more stock and herbs if adding large quantities.
YOU WILL NEED
- 700g braising steak, cut into 1” cubes
- 275ml stock
- 2 bay leaves
- 2 medium red peppers, de-seeded and cut into large strips
- 350g butternut squash, cut into large chunks
- Salt
- 1 tsp allspice berries
- 1 tsp heaped black peppercorns
- 2 red chillies, de-seeded and finely chopped
- 2 tbsp olive oil
- 1 extra large onion, sliced
- 2 cloves garlic, crushed
- 1 tsp fresh chopped thyme
- 275ml coconut milk
METHOD
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Cover and set aside for 2 hours to marinate.
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Pre-heat the oven to 140C / 120C Fan / Gas Mark 1.
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Heat 1 tbsp of oil in a flameproof casserole dish. Once it’s hot, brown the meat – a few at a time – and move to a plate when browned.
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Add another dessertspoon of oil to the pan. Add the onion, garlic, thyme and remaining chilli and cook for five minutes, or until softened.
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Return the meat to the pan, with the bay leaves and salt. Pour in the stock and coconut milk. Stir well and bring it up to simmer. Cover the pan and transferring to the lowest shelf of the oven.
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Cook for 2 hours. Add the peppers and squash. Stir, replace the lid and cook for another 30 minutes, or until meat and vegetables are nice and tender.
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Serve with a mound of spinach, or for a more authentic Caribbean meal, try Callaloo with a side of rice.
