Pepperpot
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A festive Caribbean stew simmered for hours in a dark, spiced gravy with cinnamon and cassareep. Complex and warming, it's traditionally served during holidays and improves with time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 pounds (2kg) meat, (cut into chunks (oxtail and pork were my choice))
- salt (to taste)
- 1 teaspoon (5g) minced garlic
- 1 teaspoon (2g) thyme
- 1 teaspoon (3g) white pepper
- ½ medium onion, (chopped (about 1 cup) )
- 1 teaspoon (3-4g) bouillon powder
- 1-2 tablespoons (17-35g) brown sugar
- 2-3 cloves garlic, (minced)
- 1 medium onion, (chopped)
- 2 green onions, (diced)
- 2 teaspoons (2g) fresh thyme, (minced)
- 1 scotch bonnet pepper
- ¾-1 cup (175-236ml) cassareep
- 3 cups (700ml) water, (more or less as needed)
- 1 cinnamon stick, (split in half)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 185M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 2h 5m
- Sodium
- 1657mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1018mg
- Calcium
- 82mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 1657MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.