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Jamaican Pepperpot Stew


Ingredients

braising or stewing beef such as shin, cut into small pieces

oil for frying

onions 2 small, chopped

ginger a large walnut-sized piece, peeled and chopped

garlic 1 clove, crushed

scotch bonnet chilli 1, seeded and finely chopped

dried thyme 1/2 tsp

allspice berries 8

cinnamon stick 1

beef stock 800ml

coconut milk 400g tin

sweet potatoes 300g, peeled and cut into 2-3cm chunks

spinach 250g, washed and chopped

Method

STEP 1


Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to

a gentle simmer, cover then cook for 1½ hours.


STEP 2


Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer

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