Bajan Pepperpot

Name: Bajan Pepperpot
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Barbadian
Ingredients: 500g beef stew meat, cubed; 500g chicken thighs, bone-in; 6 okra, sliced; 1 sweet potato, cubed; 1 cup cassava, cubed; 2 onions, chopped; 4 cloves garlic, minced; 2 stalks chive, chopped; 1 sprig thyme; 1 Scotch bonnet pepper, whole; 1 tbsp browning sauce; 2 cloves; 1 cinnamon stick; 2 tbsp vegetable oil; Salt and pepper; 1 litre water

Pepperpot (PEP-ah-pot)

Spiced Meat and Vegetable Stew

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 506 kcal

A rich dark stew of beef and chicken slow-cooked with okra, sweet potato, cassava, and seasoned with cloves, cinnamon, and browning sauce.

Nutrition & Info

Protein 35.0g

Carbs 42.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large heavy pot wooden spoon sharp knife

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fresh thyme, chopped chive

Accompaniments: white rice, bread

Ingredients

500g beef stew meat, cubed
500g chicken thighs, bone-in
6 okra, sliced
1 sweet potato, cubed
1 cup cassava, cubed
2 onions, chopped
4 cloves garlic, minced
2 stalks chive, chopped
1 sprig thyme
1 Scotch bonnet pepper, whole
1 tbsp browning sauce
2 cloves
1 cinnamon stick
2 tbsp vegetable oil
Salt and pepper
1 litre water

Instructions

1
Season beef and chicken with garlic, thyme, chive, salt, and pepper. Let marinate for thirty minutes.
2
Heat oil in a large pot. Brown the beef in batches, then brown the chicken pieces. Set aside.
3
Saute onions until soft. Add browning sauce, cloves, cinnamon stick, and the whole Scotch bonnet.
4
Return meat to pot, add water, and bring to a boil. Reduce heat and simmer for one hour.
5
Add sweet potato, cassava, and okra. Continue simmering for thirty more minutes until all vegetables are tender.
6
Adjust seasoning and remove cinnamon stick and Scotch bonnet before serving in deep bowls.

💡

Did You Know?

Bajan pepperpot is distinct from the Guyanese version, which uses cassareep. The Barbadian version relies on browning sauce for its dark color.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
sharp knife

Garnishing

fresh thyme, chopped chive

Accompaniments

white rice, bread

The Story Behind Bajan Pepperpot

Pepperpot is one of the oldest dishes in the Caribbean, with roots tracing back to the indigenous Amerindian peoples who originally inhabited Barbados. The Bajan version evolved through centuries of African and European influence on the island, incorporating root vegetables, okra, and aromatic spices. Unlike the Guyanese pepperpot which features cassareep, the Barbadian take uses browning sauce and a lighter spice profile, creating a hearty weekend meal.

🕐 Traditionally enjoyed weekend family meal 📜 Origins: Indigenous Caribbean and African fusion

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