st-luciandinner
St. Lucian Pepperpot Stew
A dark, richly spiced meat stew with cassareep and ground provisions — a St. Lucian heirloom one-pot meal.
Prep
20 min
Cook
75 min
Servings
6
Difficulty
Medium
★★★★★
4.8(440 ratings)#stew#cassareep#pork#christmas#creole#st. lucia
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.
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.
Variations
- •
Add oxtail for extra gelatin richness.
- •
Include sweet potato or cassava chunks in the last 30 minutes.
- •
Use lamb for a different character.
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.
Nutrition Facts
Per serving (340g / 12.0 oz) · 6 servings total
Calories460kcal
Protein38g
Carbohydrates12g
Fat26g
Fiber1g
Protein38g
Carbs12g
Fat26g
Time Summary
Prep time20 min
Cook time75 min
Total time95 min
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