Vegan pepper pot
A vegan version of a traditional Guyanese beef dish, using pumpkin. This feast is served at Christmas and special occasions.
From Saturday Kitchen
Ingredients
- 2 onions, finely sliced
- 1 cinnamon sticks, broken in half
- ½ tsp cloves
- 5cm/2in fresh ginger, peeled and chopped
- 1 orange peel
- 1 bay leaf
- 2 celery sticks, peeled and chopped
- 2 carrots, peeled and chopped
- 500g/1lb 2oz pumpkin, diced
- 250g/9oz pigeon peas (cooked)
- 150ml/5fl oz cassareep
- 100²µ/3½´Ç³ú brown sugar
- 100ml/3½fl oz rum
- 50²µ/1¾´Ç³ú spinach or callaloo
- 1 Scotch bonnet peppers, kept whole, pricked with a fork
- salt and freshly ground pepper
To serve
Method
In a frying pan over low heat add the onions and fry slowly until caramelized, this will take around 30 minutes.
Add the aromatics, season and cook for 2 minutes, then add the celery, carrots, pumpkin and peas.
In a small bowl mix the cassareep, sugar and rum then add to the pan.
Cover the veg with 5cm/2 in water. Cover with a lid and simmer for 45–60 minutes until the vegetables are soft. Stir in the spinach leaves to whilst.
Serve with coconut rice and pickles.
