Piton Pepper Pot

Rooted in island kitchens where weekend stews simmer slowly while families gather, this hearty pot celebrates patient cooking, layered spice, and convivial sharing. Named with a nod to the iconic peaks that watch over the coastline, it is built to be generous, deeply savory, and richly aromatic, perfect for ladling over staples and passing around the table.

Ingredients

• beef chuck
• onion
• garlic
• ginger
• bell pepper
• Scotch bonnet pepper
• okra
• pumpkin
• callaloo
• thyme
• bay leaf
• ground allspice
• coconut milk
• beef stock
• lime juice
• brown sugar
• vegetable oil
• sea salt
• black pepper
• all-purpose flour
• water

Preparation

1. Cut the beef chuck into large bite-size cubes and pat dry; this helps it brown well later.
2. Dice the onion, mince the garlic, grate the ginger, and dice the bell pepper. Slice the okra, peel and cube the pumpkin, and roughly chop the callaloo. Strip the leaves from the thyme. Finely mince a small piece of the Scotch bonnet pepper (use more or less to preference).
3. In a bowl, toss the beef chuck with lime juice, a pinch of sea salt, a few grinds of black pepper, and a light dusting of ground allspice. Let it stand for 20 minutes.

Cooking

1. Set a heavy pot over medium heat and add vegetable oil. Sprinkle in the brown sugar and let it melt and darken slightly for about 1 minute, forming a quick caramel base.
2. Add the marinated beef chuck and brown, turning occasionally, until well seared, about 8 minutes.
3. Stir in the onion, garlic, and ginger. Cook until aromatic and softened, about 5 minutes.
4. Add the bell pepper, the minced Scotch bonnet pepper, and the thyme, and sauté for 2 minutes.
5. Pour in the beef stock and the coconut milk, then slip in the bay leaf. Season lightly with sea salt and black pepper. Bring to a gentle simmer, cover, and cook for 45 minutes, adjusting the heat to maintain a quiet bubble.
6. Add the pumpkin and okra. Simmer uncovered until the vegetables are tender and the liquid reduces slightly, about 15 minutes.
7. Fold in the callaloo and let it soften into the pot for about 5 minutes, tasting and adjusting with a pinch more sea salt or a touch of black pepper as needed.
8. For quick dumplings: In a small bowl, mix the all-purpose flour with a pinch of sea salt, then stir in enough water to form a soft, slightly tacky dough. Pinch off small pieces and drop them into the simmering stew; cook until they float and are cooked through, about 10 minutes.
9. Finish with a bright splash of lime juice. Remove the bay leaf, check seasoning with sea salt and black pepper, then let the pot settle for 5 minutes before serving.

Serving and Enjoyment

Ladle the stew into warm bowls and enjoy it with plain rice, steamed ground provisions, roti, or crusty bread. Adjust heat at the table by adding a tiny extra mince of the Scotch bonnet pepper to your bowl, and add a final bright edge with a few extra drops of lime juice. The rich body from the coconut milk welcomes a clean, cool side such as cucumber or a simple salad, while the mellow sweetness of the pumpkin balances the gentle bite of the okra and the leafy depth of the callaloo. Leftovers reheat beautifully on a low simmer; flavors continue to meld as the beef chuck relaxes and the broth concentrates.