Rustie Lee's Jamaican pepperpot stew
Rustie’s in the kitchen with her perfect pepperpot stew - a Jamaican recipe which is an easy one-pot to feed the family. Ginger, chilli and allspice spice up the tender beef and sweet potato for a winter warming dish.
Rustie Lee's pepper pot stew
Serves: 4
Ingredients:
Pepper pot stew
450g chuck beef cut into cubes
1 tsp black pepper
3 tsp salt
4 cloves garlic, finely chopped
1 scotch bonnet pepper,
6-8 sprigs thyme
100ml olive oil
450g white yam, peeled and chopped into chunks
450g pumpkin, peeled and chopped into chunks
1 large onion, chopped
1 can chopped tomatoes
2 cans kidney bean
125g coconut cream
125g spinach
For the dumplings: 175g plain flour
25g butter
1 tsp salt
1 tsp chopped thyme
3-4 tbsp cold water
Method:
1. Rub the salt, black pepper, Scotch Bonnet pepper and garlic into the meat.
2. Heat the oil in a heavy cooking pot and fry the meat for 5-8 mins until browned all over and then add the sprigs of thyme.
3. Add 1.5 litres of water to the meat and cook for 25-30 mins.
4. Add the yam, pumpkin, onions, chopped tomatoes, kidney beans, coconut cream and cook on a simmer for a further 15 minutes, stirring occasionally.
5. Whilst that’s cooking, make the dumplings. In a clean bowl, rub the butter into the flour, then add the thyme and the water and pull together until it forms a dough.
6. Roll into small sausage shapes and shape into a
7. Add the dumplings to the pan to cook for 10 minutes.
8. Add the spinach 5 minutes from the end.
9. Serve in a large dish.