St. Lucian Pepperpot Stew
A dark, richly spiced meat stew with cassareep and ground provisions — a St. Lucian heirloom one-pot meal.
About This Recipe
Pepperpot is a slow-cooked meat stew darkened and flavoured with cassareep, a thick syrup made from boiled-down cassava juice. Originally an Amerindian preservation technique that allowed the pot to keep indefinitely when brought to a boil daily, pepperpot in St. Lucia is a deeply flavoured, aromatic stew. Spiced with cinnamon, cloves, and scotch bonnet, it is eaten with bread or ground provisions and is especially popular at Christmas and celebrations.
Ingredients
Serves 6
- 800 gpork shoulder or oxtail, cut into chunks
- 3 tbspcassareep
- 1 stickcinnamon
- 4whole cloves
- 1scotch bonnet, whole
- 2 tbspbrown sugar
Instructions
- 1
Season and sear
Season meat with salt and pepper. Brown in batches in a heavy pot over high heat.
- 2
Build the stew
Add cassareep, brown sugar, cinnamon, cloves, scotch bonnet, and enough water to cover. Stir well.
- 3
Slow cook
Bring to a boil, reduce heat to low, and simmer 60–70 minutes until meat is very tender and sauce has thickened.
- 4
Adjust and serve
Remove cinnamon stick, cloves, and scotch bonnet. Adjust seasoning and serve with bread or boiled provisions.
Did you make this?
Rate it and help other cooks find the recipes that actually work.
One tap to sign in, and we'll save the rating you just picked.
Everything you need to plan your week — free
- Meal calendar
- Grocery list
- AI recipe ideas
Track what you eat
Snap your meal to log calories and macros, run fasting timers and track water in the free SnapCal app.
Pro Tips
- →
Cassareep is essential — find it at Caribbean grocery stores.
- →
The stew deepens in flavour over 2–3 days.
- →
Keep at a rolling boil daily if you want to maintain it Amerindian-style.
- →
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Add oxtail for extra gelatin richness.
- •
Include sweet potato or cassava chunks in the last 30 minutes.
- •
Use lamb for a different character.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 5 days. Reheat fully to a boil each time before serving.
History & Origin
Pepperpot originates with the Arawak and Carib peoples who discovered that boiling cassava juice produces cassareep, a natural preservative. The technique was adopted throughout the Caribbean and became a cornerstone of Creole cooking in St. Lucia and across the region.
Frequently Asked Questions
What is cassareep?
A thick, dark syrup made from boiled-down raw cassava juice, spiced and slightly sweet. It preserves and flavours simultaneously.
Can I substitute for cassareep?
Worcestershire sauce with a little molasses is an imperfect but workable substitute if cassareep is unavailable.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (340g / 12.0 oz) · 6 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Featured in Guides
This recipe is featured in the following curated guides:
More St-lucian Recipes
You Might Also Like
Similar dishes from other cuisines around the world.
Free Kitchen Tools
Calculators and converters that pair with this page — no signup needed.
Put This Into a Plan
Schedule it, shop for it, and track what you already have.
Read Next
Longer reads that go deeper on the ideas behind this dish.
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes