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PepperPot on a white plate with a sprig of green parsley
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Antiguan PepperPot Stew

A delicious stew cooked slowly for several hours and popular in every home in Antigua and Barbuda

Servings: 6
Author: Heidi Roberts
Ingredients
  • 500 grams stewing beef
  • 500 grams pork shoulder You can use chicken thigh instead of pork
  • 2 cups diced cassava butternut squash can be substituted
  • 2 cups diced yams sweet potato can be substituted
  • 1 cup diced carrot
  • 1 cup diced potato
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced red pepper
  • 1 Tbsp fresh Thyme
  • 2 cloves garlic minced
  • 1 tsp ground Allspice
  • 2 whole bay leaves
  • 1-2 whole Scotch Bonnet chillies or Caribbean Seasoning Peppers
  • 2 Tbsp vegetable oil
  • salt & pepper to taste
Instructions

  1. Cut the meat into 1" chunks

  2. Season the both of the meats

  3. Heat the oil in a large saucepan and brown the meat. When browned on all sides remove and set aside

  4. In the same pan cook the onion, celery and red pepper for about 5 minutes

  5. Add Thyme, garlic, allspice and bay leaves and chilli pepper

  6. Return the meat to the saucepan

  7. Add the chopped cassava, yam, carrot and potato

  8. Cover with water/stock and bring to the boil

  9. Turn the heat down and simmer for 1½-2 hours

  10. Serve with Fungee or fresh breead

  11. Enjoy!