🏝️ Caribbean

Pumpkin Pepper Pot

Name: Pumpkin Pepper Pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 2, thickly sliced Carrot; 750 ml Stock or Broth; 500 g Pumpkin; 2 tbsp Coconut Oil; 1 tsp Allspice; 2 tbsp Cassareep; 1 stick Cinnamon

🏝️ Caribbean

Guyanese-style pepperpot — pumpkin in a dark, spiced cassareep stew. About 50 minutes from fridge to table.

Prep 15 min Cook 35 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Carrot2, thickly sliced
Stock or Broth750 ml
Pumpkin500 g
Coconut Oil2 tbsp
Allspice1 tsp
Cassareep2 tbsp
Cinnamon1 stick

Optional extras

Fresh Thymehandful, to finish

Instructions

1
Warm the Coconut Oil in a heavy casserole and brown the pumpkin well on all sides — real colour means real flavour.
2
Lift the pumpkin out, soften the onion and garlic in the same pot, then add the allspice.
3
Return the pumpkin, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh thyme right before serving.

Chef's tip

Prep everything before the heat goes on — caribbean cooking moves fast once it starts.

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Watch how it's made

Video: Pepperpot Recipe | Antiguan Pepperpot | Sherika’s Kitchen · on YouTube