📝 About This Recipe
Experience the soul of Antigua and Barbuda with this deeply flavorful, traditional Sunday morning staple. This robust stew features a medley of salted meats and fresh vegetables simmered with spinach and eggplant to create a thick, verdant base, perfectly balanced by the smooth, okra-flecked cornmeal 'Fungi'. It is a masterclass in slow-cooked Caribbean comfort, offering a complex dance of savory, earthy, and spicy notes in every spoonful.
🥗 Ingredients
For the Pepperpot Stew
- 1 lb Salted pig tail or salted beef (cut into pieces and pre-soaked/boiled to remove excess salt)
- 1 lb Stewing beef (cut into 1-inch cubes)
- 2 tablespoons Vegetable oil
- 1 lb Spinach or Dasheen leaves (chopped)
- 2 medium Eggplant (Antiguan garden egg) (peeled and cubed)
- 10 pieces Okra (sliced)
- 1 cup Butternut squash or pumpkin (cubed)
- 1 large Yellow onion (diced)
- 4 cloves Garlic (minced)
- 3 sprigs Thyme (fresh)
- 1 Scotch Bonnet pepper (left whole for flavor, do not burst)
- 2 tablespoons Tomato paste
- 6 cups Beef stock or water
For the Fungi
- 2 cups Yellow cornmeal (fine or medium grain)
- 6 pieces Okra (sliced thinly)
- 4 cups Water
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Salt (or to taste)
👨🍳 Instructions
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1
Prepare the salted meat by boiling it in a separate pot of water for 20-30 minutes to remove excess salt; drain and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the stewing beef and the prepared salted meat until a deep golden crust forms.
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3
Add the onions and garlic to the pot, sautéing for 3-4 minutes until softened and fragrant.
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4
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly. Then, add the pumpkin, eggplant, and okra, stirring to coat with the aromatics.
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5
Add the chopped spinach (or dasheen leaves), thyme sprigs, and the whole Scotch Bonnet pepper. Pour in the beef stock until everything is submerged.
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6
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour to 1 hour 15 minutes, or until the meat is tender and the vegetables have broken down to create a thick, green-hued stew.
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7
While the stew simmers, start the Fungi. In a medium pot, bring 4 cups of water to a boil with the sliced okra and salt. Let the okra boil for 5 minutes until the water becomes slightly viscous.
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8
Remove about 1 cup of the okra water and set aside. Reduce the heat to low.
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9
Slowly pour the cornmeal into the boiling okra water in a steady stream, stirring constantly with a wooden spoon (or 'fungi stick') to prevent lumps from forming.
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10
Continue to stir vigorously. If the mixture is too dry, add back some of the reserved okra water. Add the butter and keep 'turning' the cornmeal against the sides of the pot until it is smooth and pulls away from the edges.
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11
Cover the Fungi and let it steam on the lowest heat setting for 5-8 minutes to ensure the cornmeal is fully cooked.
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12
Check the Pepperpot; remove the Scotch Bonnet pepper and thyme stems. Use a wooden spoon to mash some of the softened vegetables against the side of the pot to further thicken the stew.
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13
To serve, grease a small bowl with butter, scoop a portion of Fungi into it, shake it to form a smooth ball, and invert it onto a plate. Ladle a generous portion of the Pepperpot stew alongside or over the Fungi.
💡 Chef's Tips
Always keep the Scotch Bonnet pepper whole to enjoy the floral aroma without the intense heat; if you like it spicy, you can burst it at the end. For the smoothest Fungi, use a sturdy wooden spoon and don't be afraid to use some elbow grease when 'turning' the cornmeal. If you can't find dasheen leaves, a mix of spinach and kale provides a similar texture and earthy flavor. Pre-soaking salted meats overnight is the best way to control the sodium level of the final dish. Pepperpot actually tastes even better the next day as the flavors continue to meld in the fridge.
🍽️ Serving Suggestions
Serve with a side of fried ripe plantains for a touch of sweetness to balance the savory stew. A cold glass of Mauby or Sorrel drink is the traditional beverage pairing for this meal. Fresh avocado slices (locally called 'pear') add a wonderful creamy texture to the plate. Pair with a local Antiguan hot sauce on the side for those who want an extra kick. Finish the meal with a light ginger beer to aid digestion after this hearty feast.