Stews
Montserrat Pepper Pot
Pepper Pot
Montserrat
A slow-cooked stew from Montserrat made with meat (traditionally goat, but also beef, pork, or chicken) and vegetables in a flavourful broth seasoned with Caribbean spices; a cultural dish served at family gatherings and special events; distinct from the Guyanese pepperpot which uses cassareep.
Original eatfuls sticker artwork
What it is
A closer look at Montserrat Pepper Pot.
A slow-cooked stew from Montserrat made with meat (traditionally goat, but also beef, pork, or chicken) and vegetables in a flavourful broth seasoned with Caribbean spices; a cultural dish served at family gatherings and special events; distinct from the Guyanese pepperpot which uses cassareep.
What to look for
Know it when you find it.
A slow-cooked meat stew with vegetables and Caribbean spices; traditionally made with goat; served at family gatherings and special events; a Montserrat cultural dish; distinct from Guyanese pepperpot.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Montserrat Pepper Pot.
Names around the table
One food, more than one name.
Keep exploring
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Philippines
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Arequipa, Peru
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Cyprus
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Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Philippines
Tomato Stew
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Chicken or pork stewed in tomato sauce with potatoes, carrots, and bell peppers, a simple family dish.
Antigua and Barbuda
Fungee and Pepperpot
The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
Rastafarian plant-based stew found at cafes in Liberta and across Antigua; made with root vegetables, coconut milk, and island spices; starts with the same green seasoning paste that forms the backbone of every Antiguan kitchen; a vegan dish that clears the sinuses and warms the soul; the ital stew of Antigua; a Rastafarian tradition; a plant-based island dish.
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.