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What You Need:
(To Serve: 6 to 8)
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A 5- to 5½ -pound stewing fowl, trimmed of excess fat and cut into 8 to 12 serving pieces
1 fresh pig's foot (about ½ pound)
2 quarts water
2 teaspoons salt
3 pounds boneless fresh pork shoulder, or lean boneless beef, cut into 2-inch cubes
½ cup cassareep
1 large onion, peeled and cut crosswise into ¼-inch-thick slices
2 tablespoons dark-brown sugar
2 whole fresh hot chilies
A 2-inch piece of stick cinnamon
4 whole cloves
¼ teaspoon crumbled dried thyme
1 tablespoon malt vinegar
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Translate this recipe:
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| How To Cook: |
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1. Place the fowl and the pig's foot in a heavy 8-to 10-quart casserole and pour the water over them. The water should cover them by about 1 inch; add more if necessary. Add the salt and bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.
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2. Reduce the heat to low, cover partially, and simmer for about 1 hour, or until the bird is almost tender and shows only the slightest resistance when pierced with the point of a small, sharp knife.
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3. With a large spoon, skim as much fat as possible from the surface of the soup. Stir in the pork cubes, cassareep, onion, brown sugar, chilies, cinnamon, cloves and thyme.
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4. Bring to a boil over high heat, reduce the heat to moderate and, stirring occasionally, cook partially covered for about 30 minutes longer, or until the fowl and pork are tender. Remove the chilies, cinnamon and cloves with a slotted spoon and discard them. Stir in the vinegar and taste for seasoning.
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5. Mound the pieces of pork, pig's foot and fowl attractively on a deep heated platter and pour the sauce remaining in the casserole over them. Serve the "Pepper Pot" at once, accompanied, if you like, by boiled potatoes, yams or cassava biscuits.
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