Pepperpot

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

Let's cook it
Difficulty Easy
Portions: 8
Total 50 min

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

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

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