West Indian Pepper Pot

Back when I was a meat eater I used to like cooking some Caribbean curries from Levi Roots book ‘Caribbean Food Made Easy’. Levi Roots actually became famous on the show Dragons Den, selling his own Reggae Reggae sauce. Unfortunately, I didn’t manage to succeed in finding a way to make his curries work without the meat so I’ve just looked at that book wistfully when I see it on my bookshelf. When I saw this recipe for West Indian Pepper Pot in Shelina Permaloo’s book ‘The Sunshine Diet’ I was excited to find some Caribbean food I could eat. With the sweet potato this dish was a little too sweet for me but it definitely brought those flavours of allspice and cinnamon that I was looking for. I think next time I would maybe switch it out with some normal potato but I know sweet potato is many people’s bag. I added a bit of quinoa during the cooking time.

Serves 4

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion
  • 10 sprigs thyme
  • 1 tsp marjoram
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1 scotch bonnet chilli
  • 1 red pepper
  • 2 sweet potatoes
  • 100g green beans
  • 200g kale
  • 600ml vegetable stock
  • 10g chives
  • 3 spring onions
  • salt

Method

1.) Peel the onion and finely dice.

2.) Heat the oil in a casserole dish, add the onion. Cook until soft.

3.) Whilst this is cooking, strip the thyme leaves into the pan and finely chop the chilli. De-seed the pepper and chop into chunks. Peel and chop the sweet potatoes into small cubes.

4.) After the onion has softened, add the marjoram, allspice, cinnamon, nutmeg and chilli and sauté for another minute.

5.) Add the pepper to the pan along with the sweet potato, stock, kale and green beans.

6.) Cook for 30 minutes.

7.) Chop the chives and spring onions up finely.

8.) Use these to garnish the stew.

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