Pepper Pot

This recipe uses bacon and meat cubes instead of the traditional pig’s snout, oxtail, or pig’s feet. Serve as a main course with dumplins
or fungee
.

2⁄3 pound bacon, cubed

2 onions, chopped

1 pound pork or beef, cubed

1⁄2 pound corned beef, cubed

salt, pepper to taste

3 TBS tomato puree

1 small butternut squash, cubed

2 cups water

2 eggplants, diced

1 cup frozen peas

1 cup frozen spinach

4 eddo (taro) leaves (optional)

8 okras, topped and tailed (optional)

1⁄2 cup chives

1⁄4 cup fresh thyme (or 1 TBS dried)

• In a saucepan, slowly cook bacon over low heat until it releases some fat. Stir in onions and fry until soft.
• Add meat, corned beef, and pepper. Brown on all sides, for about 10 minutes. Stir in tomato puree, squash, and water.
• Cover and simmer for 30–40 minutes until meat is tender. Taste and correct seasoning, if needed (the bacon and corned beef are salty).
• Add eggplants, peas, spinach, eddo leaves (if using), and okras.
• Simmer for 15–20 minutes until eggplant is tender but not mushy. Stir in herbs.
• Serve immediately.