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the appetizer:

The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.

Destinations Pepper Pot  

The Caribbean

Pepper Pot

2 chickens, cut up in pieces
     (2-1/2 pounds each)
1 pig's foot
2 teaspoons salt
3 pounds pork tenderloin
     cut into bite-size pieces
1/2 cup cassareep*
1 large onion, finely chopped
2 tablespoons brown sugar
2 chile peppers, seeded, diced
1 2-inch piece stick cinnamon
4 whole cloves
1/2 teaspoon dried thyme
1 tablespoon red wine vinegar

Place the chicken pieces and pig's foot in a large stew pot and pour water in to cover. Add salt. Bring to a boil and skim scum. Cover partially and simmer for 1 hour.

Remove as much fat as possible from surface of water. Add pork, cassareep, onion, brown sugar, chiles, cinnamon, cloves, and thyme. Bring to a boil and simmer, partially covered, for another hour. Remove the cloves and cinnamon and discard. Stir in the vinegar.

 

*Cassareep is the juice of bitter cassava root, boiled down to a syrup and used as a flavoring for food, usually in West Indian cookery.


The Caribbean

  • Also visit our special Jamaica section

Caribbean Recipes

More Caribbean Recipes

 

Back to the main Caribbean page

The Caribbean on Wikipedia

More country Destinations

 

This page modified January 2007


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