Pepperpot
This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!
- 0 people already cooked this dish.
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Total: 50minCooking: 48minPresentation: 2min
- Portions: 8
Recipe ingredients saved
Ingredients
Instructions
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Heat vegetable cooking oil. Add pig tail and sauté for 5 minutes, add onions and chicken. Fry for another 5 minutes.
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Add all vegetables except papaya and a small portion of callaloo then stir well.
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Add just enough water to cover, the hot pepper and the Cubes, and cook until the vegetables are tender.
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When the vegetables and meat are cooked, add papaya and the remaining callaloo.
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Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick.
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Serve hot with fungee.
Utensils
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can
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Spoon
Nutritional information 665kcal = 2,781kj /per portion
- 66.62 Milligrams Cholesterol
- 114.11 Milligrams Magnesium
- 664.74 Calories Energy
- 145.80 Milligrams Calcium
- 12.94 Grams Protein
- 3.07 Milligrams Iron
- 907.42 Milligrams Potassium
- 230.21 Micrograms Food Folate
- 73.73 Milligrams Vitamin C
- 443.18 International unit Vitamin A
- 0.11 International unit Vitamin D
- 2.58 Milligrams Vitamin E
- 19.45 Grams Carbohydrates
- 8.43 Grams Sugars
- 5.63 Grams Fiber
- 1614.93 Milligrams Sodium
- 51.80 Grams Fats
- 17.51 Grams Saturated Fats
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