With this recipe, we assure you that you don’t need to travel to Jamaica to enjoy one of their specialties, the Pepperpot. This simple stew is packed with beef, coconut milk, and sweet potato. It is seasoned with classic Jamaican flavourings like Scotch bonnet chiles and thyme.
It can be made with traditional callaloo, a leafy Caribbean green vegetable dish that’s difficult to get in the states but we’ve replaced it with spinach as it works well too.
This stew recipe is a simple one-pot to feed the whole family. To spice up the tender beef chilli, ginger and allspice are added. Sweet potato is added for adding a winter touch.
- Preparation time- 30 mins
- Cooking time- 2 hours
- Total time- 2.5 hours
- Serving- 4 servings
Ingredients
- 1 ½ lb Braising or stewing beef cut into small pieces
- 2 Onions, small and finely chopped
- Walnut sized ginger, peeled and chopped
- Oil for frying
- 1 Scotch bonnet chilli, finely chopped
- 1 Cinnamon stick
- 800 ml Beef stock
- 400 g Coconut milk tin
- 1 Garlic clove and crushed
- ½ tbsp Dried thyme
- 8 Allspice berries
- 300 g sweet potatoes, peeled and cut into 2-3cm chunks
- 250 g Spinach, washed and chopped
Steps
- Heat a pan or a large casserole and fry the beef in 2 tbsp oil until the beef gets browned.
- Now add the onions and cook them until they become slightly soft. Then tip in the ginger, chilli and garlic and cook it for a couple of minutes.
Image Source: tescorealfood - Add thyme, coconut milk, allspice, stock and cinnamon. Once this mix is gently simmered, cover it with a lid and cook for 1 and a half hours.
- Add in the diced sweet potato and cook uncovered until just tender for about 20 mins. Lastly, stir in the spinach in the pot and simmer it for a decent 5 minutes and then serve in bowls.
Nutrition Value (per serving)
- Calories-596
- Fat-36g
- Saturates-20.5g
- Carbs-26.4g
- Fibre-5.7g
Also Read: Recipes from India: Delhi’s Butter Chicken
