Some like it hot, some like it cold, some like it in the pot nine days old.
There are two common origins of the pepperpot dish. One is of Guyanese origin and another from Philadelphia. In Guyana, it is a stew made with beef, pork and mutton along with cinnamon, a sauce called cassareep, and Caribbean hot peppers. The Guyanese consider pepperpot the ultimate dish when served with homemade bread on Christmas morning. Some keep the pot on the stove and reboil the leftovers each day and consider it to improve with each day.
The Philadelphia version contains beef tripe, vegetables, pepper and other seasonings. There are legends surrounding this dish dating back to the Revolutionary War.
In Antigua, pepperpot is a dish made with salted meat, fresh spinach, squash, eggplant, okra, onions, basil, roast beef and garlic. The ingredients are mashed and cooked down to form a stew.
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