Stews
Saint Lucian Pepperpot
Pepperpot
Saint Lucia
Popular Caribbean meat stew; includes bell peppers, onions, garlic, cinnamon, brown sugar, thyme, cloves, orange peel, and cassareep; various meats including cow foot, oxtail, turkey, beef, goat, and pork; not necessarily spicy but peppers are used for flavouring; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew.
Original eatfuls sticker artwork
What it is
A closer look at Saint Lucian Pepperpot.
Popular Caribbean meat stew; includes bell peppers, onions, garlic, cinnamon, brown sugar, thyme, cloves, orange peel, and cassareep; various meats including cow foot, oxtail, turkey, beef, goat, and pork; not necessarily spicy but peppers are used for flavouring; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew.
What to look for
Know it when you find it.
The stew should be rich and complex; with bell peppers, cassareep, and various meats; not necessarily spicy; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew; a Caribbean classic.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Saint Lucian Pepperpot.
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.