Authentic Trinidad Pepperpot Recipes

TRINIDAD PEPPER POT

Steps:

• clean & cut meat into small pieces.
• Put into a large NON METAL pot (clay)& cover with plenty of water.
• Simmer for 2 hours.
• Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
• Simmer until meat is tender.
• Boil everyday to keep fresh.
• Add fredsh meat (or cooked leftovers) from time to time.
• NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
• ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
• Add water with cassereep every so often & boil.

AUTHENTIC TRINIDAD PEPPERPOT

Steps:

• n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
• Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
• Add rum to sizzle up and look professional!
• Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
• Keeping the lid on the pan, let it simmer for as long as possible - it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
• Serve on top of a bed of red rice.

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.