Pepperpot Recipe

Brown the Oxtails

In a large pot, heat olive oil over medium-high heat. Season the oxtails with salt and black pepper, then add them to the pot. Brown the oxtails on all sides for about 5-7 minutes.

Sauté Vegetables

Remove the oxtails and set aside. In the same pot, add chopped onions and bell peppers. Sauté them for about 5 minutes until they are soft. Add minced garlic, cumin, and paprika, stirring for another 2 minutes until fragrant.

Simmer the Oxtails

Return the oxtails to the pot. Add bay leaves, pigeon peas, and enough water to cover the oxtails. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 2 hours, or until the oxtails are tender.

Cook the Rice

In a separate pot, rinse the rice under cold water. Add 4 cups of water and bring to a boil. Add the rice, a pinch of salt, reduce heat to low, cover, and cook for 18-20 minutes until the rice is fluffy and water is absorbed.

Fry the Plantains

Peel the green plantains and cut them into 1-inch thick slices. In a frying pan, heat oil over medium heat. Fry the plantain slices for about 3-4 minutes on each side until golden. Remove and drain on paper towels.

Smash and Fry Again

Using a flat surface, gently smash each fried plantain slice to flatten. Return them to the hot oil and fry again for another 2-3 minutes on each side until crispy. Drain and season with salt.