Since the last one was too exotic and time consuming (But I scored high marks on hipster barometer), this week it is a stew that is easy and have ingredients that are available almost anywhere.
Caribea is a great melting pot of cultures with great amount of fresh produce and sea food available, You can buy a baguette with some fried okra and have a dutch oliebolen for desert with some nice earl grey.
As any other stew, you can change the ingredients to your preference or availability of ingredients. Personally I like to add some red paprika (bell peppers) for giving it a more peppery smell.
And if these ingredients are not to your taste, just search for "pepperpot" and find a recipe that fits your taste.
The above video shows the basics of the preparation with completely different ingredients (suited for Christmas).
Here is the recipe sourced from BBC:
For the pepperpot stew
- 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces
- 4 sprigs fresh thyme, leaves only
- 6 allspice berries
- 1 bay leaf
- 1 garlic clove, peeled, finely chopped
- 10cm/4in piece root ginger, peeled, very finely sliced
- 1 onion, peeled, chopped
- 1.2 liters/2 pints beef stock or water, mixed with 2 tsp yeast extract
- salt and freshly ground black pepper
- 450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces
- 400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces
- 450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces
- 4 large spring onions, trimmed, lightly crushed with the edge of a knife
- 2-4 Scotch bonnet chilies, finely chopped
- 1 x 400ml/14fl oz can coconut milk
- 1 x 400g/14oz can butter beans, drained and rinsed
- 150g/5½oz spinach or callaloo, leaves only, washed, shredded
For the spillers dumplings
- 150g/5½oz plain flour
- pinch salt
- 4-5 tbsp cold water
- For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.
- Add the vegetables, Scotch bonnet chilies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.
- Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.
- After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.
- Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.