«

»

Barbados Pepperpot

When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.

Bajan Pepperpot is a really tasty dish that you can make for yourself with our easy to follow recipe below.

Barbados Pepperpot
When you are in Barbados if you go to any restaurant that lays on a traditional Sunday Bajan buffet, you will find Bajan Pepperpot on the menu. Caribbean soups are often passed down from generation to generation and as with most Caribbean entities, the soup’s diversity is what makes it what it is. Various versions of the revered Pepperpot brew exist.
Ingredients
  • 900 g stewing steak
  • 2 pigs trotters
  • 900 g ox tail
  • lime or lemon juice
  • 3 cloves garlic
  • 2 scotch bonnet peppers
  • 1 large onion
  • 1 cinnamon stick
  • 2 cloves
  • pinch sugar
  • pinch salt
  • fresh basil
  • fresh thyme
Instructions
  1. Wash the stewing steak and place in the mixing bowl with the lemon or lime juice. Set that to one side, while you slice the garlic in to very fine slices, slice the onion. Chop the basil and thyme.
  2. Now you need to be very careful when you slice the scotch bonnet peppers – you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper or you can wear rubber gloves to cut it up, wash your hands straight afterwards and do not touch your eyes – these peppers really burn your hands and eyes if they make contact with the skin!
  3. Now rinse the lime or lemon juice off the stewing steak. And cut the meat in to cubes. Also chop the pigs trotters and the ox tail in to cubes. Fill the large saucepan with water and bring to the boil. Add the pigs trotters. When the pigs trotters have boiled then drain the excess water, now add the stewing steak and cover with fresh hot water. Now add your chopped garlic, onion and peppers. Now add the cinnamon stick, cloves, basil and thyme and a pinch of salt and sugar to taste.
  4. Now simmer until the meat is tender. The flavour of this dish comes out over a few days and therefore gets tastier each time you reheat it, just make sure you always reheat the entire pot to boiling point.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.