Oxtail Pepperpot Recipe
pepper pot + pigeon peas & rice + sweet plantains + roti
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Ingredients
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Oxtail Pepperpot
Rice
Sweet Plantains
Roti
Method
Oxtail Pepperpot
- 1
- 2
- 3
Add Spices and Oxtail
Stir in the thyme, allspice berries, and the whole scotch bonnet pepper. Return the browned oxtail to the pot and stir to combine.
- 4
Simmer
Pour in the beef stock, bring to a boil, then reduce heat to low. Cover and let simmer for about 2-3 hours or until the oxtail is tender.
- 5
Add Pigeon Peas
About 10 minutes before serving, stir in the canned pigeon peas. Adjust seasoning with salt if necessary.
Rice
- 6
Cook Rice
In a medium saucepan, bring 2 cups of water to a boil. Add rice and salt, reduce to low heat, cover, and cook for about 15-20 minutes or until rice is tender and water is absorbed.
Sweet Plantains
- 7
Prepare Plantains
Peel the sweet plantains and slice them diagonally into 1-inch thick pieces.
- 8
Fry Plantains
In a large skillet, heat the vegetable oil over medium heat. Add the plantain slices and fry until golden brown on both sides, about 3-4 minutes each side. Remove and drain on paper towels.
Roti
- 9
Make Dough
In a large bowl, mix together the all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Let it rest for 30 minutes.
- 10