Caribbean Pepperpot

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 8 ounces salt lamb
• 8 ounces salt beef
• 500 g fresh meat
• 3 3/4 cups cold water
• 1 teaspoon salt
• 6 spinach leaves (or callaloo leaves & stems) or 6 leaves silver beet, leaves & stems chopped (or callaloo leaves & stems)
• 4 aubergines, sliced
• 2 onions, sliced
• 500 g pumpkin, diced
• 2 tomatoes, sliced
• 1 tablespoon chopped chives
• 1 tablespoon chopped thyme
• 6 okra, sliced
• pepper
• 500 g cooked pigeon peas

Recipe

• 1 wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
• 2 put into a large heavy saucepan.
• 3 cover with some of the water & bring very slowly to the boil.
• 4 when just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
• 5 skim the scum from the surface.
• 6 add a little more cold water, skim again, & repeat the process 3 times.
• 7 add all the vegetables & seasonings except the peas.
• 8 simmer for a further hour, skimming from time to time if more scum arises.
• 9 stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
• 10 note: split peas can be used instead of pigeon peas.