Jamaican pepperpot

Name: Jamaican pepperpot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Kasselerkotelett on bone; 500 g Sweet potatoes; 1 Garlic clove; 1 Onion; 1 large green peppers; 2 TABLESPOONS Oil; 1 Bay leaf; 6 Allspice seeds; 500 g Spinach; 150 g Okras; 200 g shrimps ready to cook (without shell, with tail); 1 red chilli pepper; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 3-4 Tbsp Coconut milk; 7-10 Tbsp Lime juice

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Kasselerkotelett on bone
500 g Sweet potatoes
1 Garlic clove
1 Onion
1 large green peppers
2 TABLESPOONS Oil
1 Bay leaf
6 Allspice seeds
500 g Spinach
150 g Okras
200 g shrimps ready to cook (without shell, with tail)
1 red chilli pepper
7-10 Tbsp Salt
7-10 Tbsp white pepper
3-4 Tbsp Coconut milk
7-10 Tbsp Lime juice

Directions

1
Wash the meat and simmer in 1 1/2 litres of boiling water for one hour. Peel, wash and cut the potatoes into pieces. Peel garlic and onion, dice finely. Wash, clean and chop the pepperoni.
2
Remove meat from the broth. Heat oil in a pot. Sauté potatoes, garlic and onion for three minutes. Add pepperoni, bay leaf and allspice seeds. Add the meat stock, bring to the boil and simmer for 15 minutes.
3
Clean, wash and drain the spinach. Rub okras well with kitchen paper. Add the spinach and okras to the potatoes and cook for another ten minutes. Cut the meat into cubes. Rinse the prawns.
4
Add the meat and shrimps to the stew five minutes before the end of the cooking time. Wash the chilli pepper, remove seeds and cut into rings. Season Jamaican Pepperpot with salt, pepper, coconut milk and lime juice.
5
Do not let it boil anymore! Sprinkle chilli rings over it and serve.