Jamaican Pepperpot Stew

I once spent a summer in a remote village in the Blue Mountains of Jamaica. I have many fond memories of the grub, even a can of mackerel in tomato sauce on rice has a strong element of nostalgia for me. But the one memory I have found myself trying to recreate at home was the Jamaican pepperpot stew.

A couple of pounds of bone-in goat (I used shoulder), an onion, a few cloves of garlic, nub o' ginger, coupla sprigs of thyme, half-dozen or so allspice berries, few cloves, coupla bay leaves and some water brought up to a boil and dropped to a simmah for an hour or two until you've got a nice stock and some tender meat. You can strain, remove bones, or do nothing at this point. Throw in about a pound each of some butternut squash, yams, etc and 1 or 2 minced scotch bonnets and continue to simmer for about 20 mins. Then a can of coconut milk and a few big handfuls of chopped callaloo or another good green. Simmer for another 10 mins or so and you're done.







Easily adaptable to use any other kind of meat and stock/base.

Also on tap was a special release from Harpoon Brewery - Island Creek Oyster Stout:



Brewed with Island Creek oysters, I did not detect much of a mineral note over the heavy roast except maybe a smidge on the back-end, but still a tasty stout.

tatterdemalion wrote:But the one memory I have found myself trying to recreate at home was the Jamaican pepperpot stew.

Looks delicious, definitely on my cooking agenda in the next few weeks.