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Pepper Pot

Pepper Pot

So, December 29 is National Pepper Pot Day. What the hell is that?! So, I did a little digging. There are soooo many versions–> Caribbean, Philadelphia, Guyana…and so forth!

Bascially, there are peppers. After that, it compares pretty much to a beef stew. So, I decided to view several recipes and make my own Cavegirl version. By the way, this was amazing in taste and depth of flavor! It looks like there are a million ingredients, but most can be found in your pantry! Also, there are many recipes that call for a honeycomb…I have made a nod to this by drizzling a little honey over the top of a bowl before serving.

Where you can make substitutions:
1. Parsnips: you can sub potatoes, sweet potatoes, turnips, or whatever tuber your heart desires.
2. Collard greens: It is near New Year’s, so I decided to add collards for their Southern luck, but don’t be afraid to use kale, spinach, turnip greens, or whatever greens you choose!
3. Cassava flour: Use arrowroot, coconut flour, or whatever flour works with your diet. This just helps thicken the base.
4. Habanero: My grocer was out of these peppers, so I chose a jalapeno. It is a milder pepper, so if this works for your taste buds, use it. If you like spicier meals, chop 2 or 3…or use a habanero!

 

Ingredients

  • • 2 tablespoons avocado oil (or preferred oil)
  • • 1.5 lbs beef stew meat, cut in 1/2-inch cubes
  • • 1 small onion, diced
  • • 1 large carrot, peeled and diced
  • • 1 large parsnip, peeled and diced
  • • 1 small green bell pepper, seeded and diced
  • • 1 small red bell pepper, seeded and diced
  • • 1 habanero or scotch bonnet pepper, seeded and diced
  • • 1 teaspoon sea salt
  • • 1/2 teaspoon smoked paprika
  • • 1/2 teaspoon garlic powder
  • • 1/2 teaspoon white pepper
  • • 1/2 teaspoon cumin
  • • 1/4 teaspoon celery seed
  • • 1/8 teaspoon cinnamon
  • • 4 cups beef broth
  • • 1 can coconut milk
  • • 2 tablespoons tomato paste
  • • 1 tablespoon cassava flour
  • • 4 cups chopped collards, stems removed and cleaned
  • • 1 small handful chopped cilantro, more for fresh garnish
  • • 4 teaspoons raw honey

Directions

  1. In a Dutch Oven or heavy pot, heat 1 tablespoon oil. Add beef cubes. Sear on all sides for about 5 minutes. Remove from pot and set aside.
  2. To pot, add additional tablespoon of oil, onion, carrot, parsnip, bell peppers, and habanero. Toss for another 5 minutes until veggies become tender. Stir in salt, smoked paprika, garlic powder, white pepper, cumin, celery seed, and cinnamon.
  3. Add broth and scrape any bits from the bottom and sides of the pot. Whisk in coconut milk, tomato paste, and cassava flour.
  4. Stir in collards, cilantro, and beef. Bring to boil. Reduce heat and simmer lidded for 30 minutes.
  5. Distribute into bowls and drizzle with honey. Add additional fresh cilantro, if desired.
  6. Enjoy!

Ingredients

  • 2 tablespoons avocado oil (or preferred oil)
  • 1.5 lbs beef stew meat, cut in 1/2-inch cubes
  • 1 small onion, diced
  • 1 large carrot, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 small green bell pepper, seeded and diced
  • 1 small red bell pepper, seeded and diced
  • 1 habanero or scotch bonnet pepper, seeded and diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon cinnamon
  • 4 cups beef broth
  • 1 can coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon cassava flour
  • 4 cups chopped collards, stems removed and cleaned
  • 1 small handful chopped cilantro, more for fresh garnish
  • 4 teaspoons raw honey

Directions

  1. In a Dutch Oven or heavy pot, heat 1 tablespoon oil. Add beef cubes. Sear on all sides for about 5 minutes. Remove from pot and set aside.
  2. To pot, add additional tablespoon of oil, onion, carrot, parsnip, bell peppers, and habanero. Toss for another 5 minutes until veggies become tender. Stir in salt, smoked paprika, garlic powder, white pepper, cumin, celery seed, and cinnamon.
  3. Add broth and scrape any bits from the bottom and sides of the pot. Whisk in coconut milk, tomato paste, and cassava flour.
  4. Stir in collards, cilantro, and beef. Bring to boil. Reduce heat and simmer lidded for 30 minutes.
  5. Distribute into bowls and drizzle with honey. Add additional fresh cilantro, if desired.
  6. Enjoy!