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I am originally from Trinidad. The home of Steel Pan and Calypso. I am a rare breed descendant of the Arawak Indians and Caribs. You know....Cannibals. Don't worry I promise not to eat you as I am more civilized today. Anyways, here is another one of my favorite Caribbean recipes. This is a legacy from the Arawak Indians. Devised as a means to preserve surplus meat from hunting forays, they concocted a preservative, made from cassava ( manioc), called cassareep. Pepperpot is considered a treat throughout the Caribbean. INGREDIENTS 4lb/2 kg beef 4lb/2 kg fatty pork 1 old chicken 1 whole oxtail 4 tsp salt 4 tbsp brown sugar muslin bag of 3 tbsp whole cloves muslin bag of 6 whole chillies 8 tbsp cassareep Cut meat into large-ish pieces. Put into pan (preferably) earthenware or stainless steel), cover with cold water, add salt, and simmer until tender. Add remaining ingredients and cook until meat falls off the bones. (Tie the bags of cloves and peppers to saucepan handle so as they don't find themselves on someone's plate!). Serve with rice or boiled and sliced sweet potatoes. If brought to the boil daily, pepperpot keeps almost indefinitely. Cooked meats (no rabbit, lamb/mutton,fish or vegetables) may be added with additional water and cassareep. Pepperpot can be frozen and reheated. If you are having a hard time finding cassareep, (manioc), or (cassava) try looking for it in your local foreign markets. Preferably a Spanish or Indian Market. This is one of my favorites and so delicious, it sure beats having to cannibalize a human for dinner. Feel Free to check out my Blog that is also titled: "My Little Caribbean Corner". My Searchestate Website Come visit me at my complete website http://www.JeunelleFoster.com Jeunelle's World |
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Comments (3)
 HP: 477  |
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| Wow. Thanks Peaceful, excellent subject. You know I have never touched the subject "Duck". I never attempted to cook one. The reason is because when I was around age 11, my Mother attempted to bake a Duck at 400 degrees and all I remember is the fact that it took a long time to cook. It never did cooked as the Duck decided to explode in the oven and caught on fire. I never saw anything like this before. The texture of the Duck was very greasy or oily and it was a black or dark colored Duck. It completely singed my Mothers eyelashes and eyebrows as she was trying to get it out of the oven. We ended up having to order Chinese food for the night because she was in no mood to attempt to cook anything again that night. I can laugh about it now. All her pot holders got singed. She is thankful she escaped with her life. ha Jeunelle's World  Group Administrator
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 HP: 111 |
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| I absolutely enjoy duck and I'll eat it every chance that I get...
I try to roast or grill a duck at least three to four times a year and prefer going to the local Asian marketplace and choosing my own... But the supermarket kind will do... Roasted Duck: Marinate the whole bird overnight in freshly squeezed orange juice, which you've added some Grand Marnier or vodka, sea salt and cracked black pepper... cumin will work well, too... Line a roasting pan with foil and place thre or four cups of the following chopped, fruits and veggies: apples, carrots, celery and orange peels... this will provide a bed for the roasting duck... Remove the bag of giblets form the duck and place them in the roasting pan with the veggies... Rub the inside of the duck with seasalt and orange zest... chopped apples (grannie smith) and almonds with cooked rice, make an excellent stuffing, if you prefer... Rub the skin of the duck with butter and paprika and place the bird in the roasting pan... Roast your bird for 3 hours at 350 dg. (depending on weight)... during last 20 minutes raise temp to 450, so bird will turn dark brown... when bird is ready, Take a drink of your finest Merlot and invite me over!:) TIP: Be sure to slit the skin on the breast and back of the bird, so that the fat can melt off and get absorbed by the fruit and veggies in the roasting pan... this will make an incredibly rich sauce... Just put it in a container and set it in the refrigerator, the cool temp will make the fat float to the top of the container, where it can easily be removed and discarded, if desired. WIN Network Seminars- Your Chance To Win! Group Administrator
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HP: 111 |
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| That pepperpot sounds like a winning combination, Jennelle! :)
I love keeping a stew pot going during the winter and I've even invited people to add their favorite items to it, when they come by... Since the area I live in has an absolutely International population, from "Alaska To Africa and everywhere in Between!", we have all kinds of foodstuffs available to us! That's a good thing because I enjoy cooking and eating ALL kind of stuff, and my tastebuds love getting a workout! :) WIN Network Seminars- Your Chance To Win! Group Administrator
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