Pepper Pot

Method

Heat oil in a large heavy-bottomed pot and brown the diced meat in batches, setting aside. Add diced onions and minced garlic to the pot, sauteing until softened. Return the meat to the pot and pour in the cassareep, Worcestershire sauce, and beef stock, stirring well. Add the whole Scotch bonnet chilli, thyme sprigs, bay leaves, and cinnamon, bringing to a boil then reducing to a gentle simmer. Cover and cook for approximately 2 hours until the meat is very tender, stirring occasionally. Remove the Scotch bonnet chilli and bay leaves, season with salt and pepper to taste, and serve hot with roti, dumplings, or rice.