Authentic Trinidad Pepperpot Food

GUYANA PEPPER POT

Steps:

• Soak pig tails and scald.
• Cook cow heel or trotters in covered pan with water to boil.
• Skim.
• When half tender add all the other meats hot water to cover.
• Add all other ingredients and simmer gently for about one hour until meat is tender.
• Adjust flavor with salt and sugar.
• Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
• Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
• *Serving sizes are a guess on my part - will update.

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.

TRINIDAD PEPPERPOT BEEF

Steps:

• Put the beef into a large pan, add enough stock to cover, and bring to a boil, skimming off any scum that rises to the surface.
• Lower the heat, cover, and simmer for 1 1/2 hours or until the meat feels just tender when pierced with a skewer.
• Add the onions, chilies, and half of the parsley, vinegar, sugar, Worcestershire sauce, mixed peppecorns, cinnamon, thyme, allspice, and salt to taste.
• Cover and simmer for 2 hours or until the beef is very tender.
• Transfer the beef to a carving board, cover, and keep warm.
• Skim any fat from the cooking liquid, and boil for about 10-20 minutes or until reduced to 1 1/4 cups.
• Season, adding more vinegar and crushed peppercorns if needed.
• Slice the beef thickly, discarding any fat.
• Pour the sauce over the beef and sprinkle with the remaining parsley.

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.

FUNGIE AND PEPPERPOT

Steps:

• Place water, okra and salt in a pan. Bring to boil until okras are cooked. Remove half the liquid. Stir with a wooden spoon. The corn meal is mixed to a pasty batter by adding cold water then stirring & mixing this.
• Add wet corn meal. Reduce the heat, stir continuously with a wooden spoon until mixture becomes fairly stiff.
• When the mixture breaks away cleanly from the pan (i.e it does not stick), the fungee is ready. Butter a bowl, turn the mixture into the bowl, shaking it into the shape of the bowl, then turn it out into a serving dish.
• Serve hot with Pepper Pot, boiled fish or stew.
• Pepper Pot Preparation.
• Wash all leaves and vegetables in salted water. Place cut vegetables; eggplant, squash and leaves to soak in fresh water Cook salted meat in water with no salt for 10 minutes.
• Remove and drain. Heat vegetable cooking oil. Add salt meats. Fry for about 15 minutes, add onions and fresh meats. Fry for another 5 minutes.
• Add all vegetables, except peas. Stir. Add just enough water to cover and cook the vegetables till tender. When the vegetables and meat are cooked, add the peas along with all seasonings.
• Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick. Serve with okra fungee rolled in butter or margarine.