Pepper pot
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Pepperpot is a one-pot dish that is native to the English-speaking southern Caribbean using a wide variety of ingredients, is mostly used as a Christmas dinner and is a national dish in Guyana .
Origin and preparation
The Pepperpot goes to the natives of the southern Caribbean, the Arawaks and the Caribs back. The main ingredient is beef, pork or sheep, the main seasoning ingredients are cassareep (thickened juice of boiled manioc tubers), cinnamon and chillies. Common side dishes are bread or rice. Traditionally, less popular, long-cooking cuts of meat such as pointed bone , cow heel or oxtail are used, which give the dish a sticky consistency in the case of pointed bone and cow foot due to the high gelatin content . High-quality cuts of meat are also used in modern kitchens.
Because of the long cooking times, the pepper pot is only prepared on special occasions and has become a Christmas dinner, comparable to roast turkey in the USA and roast goose in Germany. On these holidays, the pepper pot is traditionally eaten as breakfast. Since the cassareep extends the shelf life of the dish, the stew can be kept on the fireplace for a longer period of time and reheated if necessary. As with many one-pot dishes, it is seen as flavor-enhancing not to consume the pepper pot immediately, but at least one day later and then reheated. It is recommended to briefly boil an already prepared pepper pot every day.
Web links
Individual evidence
- ↑ Cynthia Nelson: Tastes Like Home. My Caribbean Cookbook, p. 180. Ian Randle Publishers 2011.
- ↑ Dave DeWitt & Mary Jane Wilan: Callaloo, Calypso & Carnival . The Cuisines of Trinidad & Tobago, p. 22. The Crossing Press 1993. ISBN 9780788154911 .
- ^ Ramin Ganeshram: Sweet Hands. Island Cooking from Trinidad & Tobago , p. 57. Hippocrene Books 2012.
- ^ Carnegie School of Economics: What's Cooking in Guyana , p. 152. Macmillan Caribbean, 2nd edition 2004.