Jamaican-style pepperpot stew
This Jamaican pepperpot stew recipe is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a winter warming dish.
Ingredient:
- such as shin braising or stewing beef, cut into small pieces
- for frying oil
- 2 small onions, chopped
- a large walnut-sized piece ginger, peeled and chopped
- 1 clove garlic, crushed
- 1 scotch bonnet chilli, seeded and finely chopped
- 1/2 tsp dried thyme
- 8 allspice berries
- 1 cinnamon stick
- 800ml beef stock
- 400g tin coconut milk
- 300g sweet potatoes, peeled and cut into 2-3cm chunks
- 250g spinach, washed and chopped
Recipe Direction :
- STEP 1
Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to
a gentle simmer, cover then cook for 1½ hours. - STEP 2
Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in bowls.