Pepperpot

Name: Pepperpot
Cook time: 48 min
Total time: 50 min
Yield: 8.00 porciones
Cuisine: Local
Ingredients: 2 Tablespoons Vegetable Oil; 1 Pound Pigtail; 2 Mediums Onions; 0.5 Pound Chicken; 1 Pound Okra/Ochro; 1 Pound Cho-Cho/Christophene/Chayote; 0.5 Pound Pumpkin; 1 Pound Callaloo; 1 Unit Hot Pepper; 4 Cups Water; 4 Cubes MAGGI® Chicken Cubes; 1 Pound Papaya

This National Dish of Antigua and Barbuda was written and prepared by Octivia Tennyson our YOCUTA WI Flavour Lecture Series winner 2021!

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Total: 50min

Cooking: 48min

Presentation: 2min
Portions: 8
Difficulty: Easy

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Ingredients

2 Tablespoons Vegetable Oil
1 Pound Pigtail (boiled to remove salt and chopped)
2 Mediums Onions (diced)
0.5 Pound Chicken (1/2 pound, cleaned)
1 Pound Okra/Ochro (diced)
1 Pound Cho-Cho/Christophene/Chayote (diced)
0.5 Pound Pumpkin (diced)
1 Pound Callaloo (chopped)
1 Unit Hot Pepper (Scotch Bonnet/Habanero Pepper)
4 Cups Water (or enough water to cover the ingredients)
4 Cubes MAGGI® Chicken Cubes
1 Pound Papaya (green, diced)

Instructions

Heat vegetable cooking oil. Add pig tail and sauté for 5 minutes, add onions and chicken. Fry for another 5 minutes.
Add all vegetables except papaya and a small portion of callaloo then stir well.
Add just enough water to cover, the hot pepper and the Cubes, and cook until the vegetables are tender.
When the vegetables and meat are cooked, add papaya and the remaining callaloo.
Allow all ingredients to simmer under low fire for approximately 15 minutes or until thick.
Serve hot with fungee.