Pepperpot

Meat stewed in cassareep until dark and glossy, eaten at Christmas.

Ingredients

• 1 kg Beef
• 500 g Pork
• 1 cup Cassareep
• 2 Cinnamon stick
• 6 Cloves
• 4 Wiri wiri peppers
• 2 tbsp Brown sugar
• 1 strip Orange peel
• 3 sprigs Thyme
• 2 Onion
• 2 tsp Salt
• 4 cups Water

Method

1. Season the meat — Rub the meats with salt and thyme and rest 1 hour.
2. Start the pot — Put the meat in a heavy pot with water, cinnamon, cloves and orange peel.
3. Add cassareep — Stir in the cassareep — this bitter cassava reduction both flavours and preserves the stew.
4. Simmer very long — Cook gently for 3 hours until the meat is dark and the sauce thick and glossy.
5. Balance — Add brown sugar and whole peppers and cook 20 minutes more.
6. Pepperpot is ready — Traditionally reheated daily and eaten over several days with plait bread.

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