A Caribbean Diet Cookbook (13 page)

they
are
still
grilling.
Cook
until
the
meat
is
brown.
As
a
serving
suggestion
yo
u
ca
n
serve
thi
s
dis
h
o
n
a
be
d
o
f
plai
n
boile
d
rice.

RUM
PEPPERPOT

500g
fresh lean pork, chopped

500g
fresh beef or lamb, chopped

2
tablespoon
s
oliv
e
oil

125ml
cassareep
(juice
from
cassava)

4
garlic
cloves,
crushed

3
onions, chopped

2
green
chillies,
deseeded
and
chopped

2
large toma
t
oes,
skinned
and
chopped

1
teaspoo
n
ginger

1
teaspoo
n
freshly ground bl
ac
k
pep
p
e
r

1
teaspoo
n
coriander

A
few saffron strands

2
tablespoo
n
brow
n
sugar

A
spri
g
o
f
thyme

500ml
water

400m
l
coconu
t
water

Yo
u
wil
l
nee
d
t
o
allo
w
abou
t
2
week
s
soakin
g
tim
e
t
o
ma
k
e
the
pepper
rum.
Once
you have
made
this
precious
fir
e
-
wate
r
i
t
ca
n
b
e
store
d
fo
r
futur
e
us
e
i
n
some
of
you
r
more
adventurou
s
dishe
s
.
A
few
drops
ar
e
al
l
tha
t
i
s
neede
d
fo
r
soup
s
and
stews
to
liven
them
u
p
an
d
t
o
giv
e
the
m
a bite.

6
mediu
m
size
d
whol
e
re
d
and
green
chillies

400ml
white
rum

A
sprig
of
fresh
thyme

Cu
t
th
e
stem
s
o
f
th
e
chillie
s
an
d
stuf
f
the
m
int
o
a
glas
s
jar
.
A
smal
l
vinega
r
bottl
e
wil
l
do
jus
t
fine.
Add
the
thyme
then
fill
the
jar
with
white
rum.
Cover
it
with
a
suitable
ai
r
-
tight
lid
the
n
plac
e
i
t
i
n
th
e
refrigerato
r
and
leave
it
there
for
about
2
weeks
before
using.

Th
e
juic
e
fro
m
th
e
Cassav
a
form
s
a
n
essentia
l
par
t
o
f
th
e
pepperpo
t
stew
.
I
f
you
decide
that
you
want
to
prepare
the
cassava
from
the
root
you
will
need
about
850g
–
to

1k
g
of
young
cassava
root.
Alternativel
y
yo
u
coul
d
us
e
Q
ar
i
i
f
cassav
a
i
s
not
available,
or too
expensiv
e
.
Qar
i
i
s
a
cassav
a
mea
l
,
read
y
made
,
which
can
be
simply
added
to
the
stew.

F
irs
t
pee
l
th
e
ski
n
the
n
grat
e
th
e
fles
h
int
o
a
piec
e
o
f
dampened
muslin
of
double

thickness.
Twist
the
ends
and
squeeze
the
pulp
so
that
the
juice
drops
into
a
bowl.
Discar
d
th
e
pulp
,
the
n
coo
k
th
e
juic
e
i
n
a
smal
l
fryin
g
pa
n
ove
r
a
mediu
m
hea
t
fo
r
a
minute
whil
e
stirrin
g
unti
l
th
e
liqui
d
bec
o
mes
smooth
and
thick.

T
o
prepar
e
th
e
pepperpot
,
hea
t
th
e
oi
l
i
n a
larg
e
po
t
an
d
fr
y
th
e
mea
t
fo
r a
coupl
e
of

minutes
.
Ad
d
th
e
onions
,
garlic
,
tomatoes
,
an
d
brow
n
suga
r
then
cover
with
water.
Add the
cassava
juice
(cassareep),
or
Qari,
then
stir.
Add
the
chillies,
ginger,
black
pepper,

coria
nder
,
saffron
,
an
d
thyme
.
Continu
e
stirrin
g
a
s
yo
u
brin
g
i
t
t
o
th
e
boil
.
Cove
r
th
e
pot
then
simmer
for
about
3
-
4 hours, or until almost all of the liquid has been absorbed.

Ad
d
th
e
coconu
t
wate
r
an
d
sti
r
in
.
Coo
k
fo
r
a
furthe
r
4
minute
s
.
Thi
s
dis
h
shoul
d
b
e

serve
d
hot
,
an
d
garnishe
d
wit
h
a
spri
g
o
f
thyme.

SWEE
T
POTAT
O
CHICKEN

1kg
Chicken pieces (about 6cm length)

1
egg plant, peeled and chopped

4
medium
sized
carrots,
peeled
and
sliced
thinly

2
onions, chopped

3
garlic
cloves

1
scotc
h
bonne
t
pepper
,
ste
m
r
emoved
,
chopped

4
tomatoes
,
chopped

2
medium
sized
sweet
potatoes,
peeled
and
diced

1
teaspoo
n
se
a
salt

2
tablespoon
s
groundnut oil

2
cloves

1
teaspoo
n
thyme

1
teaspoo
n
dill
seed

300m
l
col
d
water

Fr
y
th
e
onio
n
an
d
garli
c
i
n
th
e
oi
l
i
n
a
pa
n
fo
r
a
fe
w
minu
tes.
Add
the
chicken
pieces
and
continu
e
fryin
g
fo
r
abou
t
5
minute
s
unti
l
the
y
ar
e
b
rown.
Add
the
tomatoes,
carrots
and
eggplan
t
pieces
,
stirrin
g
gently
.
Pou
r
i
n
th
e
water
,
the
n
th
e
swee
t
potatoe
s
and
then
the rest
of
the
ingredients,
herbs
and
flavouring
s
.
Coo
k
uncovere
d
fo
r
4
0
–
60
minutes.
Best served
with
fresh
crusty
bread.

LIME
PORK

1.5
kg boneless pork loin, cut into cubes

2
tablespoon
s
oliv
e
oil

1
scotch
bonnet
pepper,
stem
removed,
chopped

2
onion
s
choppe
d
fine

2
sprin
g
onions
,
chopped

1
red pep
p
e
r
choppe
d
fine

1
gree
n
peppe
r
choppe
d
fine

3
garlic
cloves,
crushed

300m
l
lim
e
juice

1
teaspoo
n
se
a
salt

1
teaspoo
n
fresh
thyme

Plac
e
th
e
por
k
i
n
a
n
ovenproo
f
dish
.
Combin
e
th
e
ingredient
s
i
n
a
bow
l
an
d
mi
x
the
m
up,
the
n
pou
r
th
e
content
s
int
o
th
e
ovenp
r
oo
f
dis
h
,
ove
r
th
e
pork
.
Cove
r
th
e
dis
h
an
d
plac
e
it
in a refrigerator and leave overnight to marinate.

To cook,
bring
the
contents
to
the
boil
in
a
suitable
pan
then
simmer
for
about
one
hou
r
the
n
drai
n
th
e
liquid
.
Fr
y
th
e
por
k
unti
l
i
t
i
s
brow
n
an
d
cri
s
py
.
Serv
e
wit
h
ric
e
or
vegetables.
You
may
like
to
pour
the
remaining
juice
over
the
meat
when
serving.