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Grenadian Pepperpot

Add six pounds of various cuts of poultry, beef and pork (no mutton). Place into canaree (or crock pot) to marinate overnight with 10 ounces of water & 2 ounces of casareep (an extract of the cassava root sold commercially in bottles).

The next day, add:

  • a three-inch stick of cinnamon
  • 12 cloves
  • 4 bay leaves
  • 2 hot peppers (whole)
  • 2 tablespoons brown sugar
  • 1 tablespoon each powdered onion and garlic (do not use fresh)
  • 1 teaspoon each of powdered oregano, thyme, coriander, salt and pepper.
  • 4 cups water

Bring to a boil and let simmer for about 4 hours.Taste for salt. Every day bring pepperpot to boil. If the pepperpot is boiled daily, there is no need for refrigeration. Whenever fresh meats are added, 1/4 cup of cassareep must also be added. Pepperpot is delicious over white rice with ripe fried plantains on the side.

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