Pepperpot (Antigua)
Antigua's celebration stew: pepperpot — a rich, dark stew of meats (beef, pork, salt beef) with eggplant, okra, squash, spinach and eddoes, thickened naturally and served over fungee (not to confuse with Guyana's pepperpot — this one is vegetable-rich).
What it is
Antigua's celebration stew: pepperpot — a rich, dark stew of meats (beef, pork, salt beef) with eggplant, okra, squash, spinach and eddoes, thickened naturally and served over fungee (not to confuse with Guyana's pepperpot — this one is vegetable-rich). Ingredients: beef, pork, salt meat, eggplant, okra, pumpkin, spinach, eddoes/taro, onions, garlic, thyme, chiles. Recipe: 1) Simmer the meats. 2) Add vegetables by time; the eggplant melts to thicken. 3) Season with thyme and pepper. 4) Serve ladled over fungee. Serve: at family gatherings and national celebrations. Flavor: deep, vegetal, savoury. History: pepperpot is Antigua's Amerindian-named inheritance (the Arawak pepper pot) filtered through African and British kitchens. See also: Fungee, Ducana.
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