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