Hot & Creamy Pepper Pot Stew
It’s the Scotch bonnet pepper that puts the hot in this Hot and Creamy Pepper Pot Stew! Luckily, the coconut milk, coconut cream, and other ingredients go a long way in taming this off the charts beast. The Scotch bonnet is known for bringing the heat. If you like to heat things up, or are willing to take a once in a while walk on the wild side, you are sure to enjoy this Caribbean inspired dish.
Yield: 6 Servings
Total Time: 30 Minutes
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds stewing beef, sliced
- 2 small onions, chopped
- 1 Scotch bonnet chili, chopped
- 1 clove garlic, crushed
- 2-inch knob ginger, minced
- 2 cups coconut milk
- 2 tablespoons coconut cream
- 4 cups beef stock
- 1 stick cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon dried thyme
- 10 oz. diced sweet potatoes
- 8 oz. chopped spinach
Directions
Heat oil in a casserole pan and fry in beef for about 5 minutes or until golden browned; stir in red onion, chili, garlic, and ginger for about 2 minutes or until fragrant.
Stir in coconut milk, coconut cream, stock, cinnamon, allspice, and thyme.
Bring to a simmer and cook for about 1 ½ hour.
Stir in sweet potatoes and cook for about 20 minutes or until tender.
Stir in spinach until just wilted and serve this Hot & Creamy Pepper Pot Stew in bowls. Enjoy!
Nutrition Information per Serving:
Calories: 610; Total Fat: 34.4 g; Carbs: 25 g; Dietary Fiber: 5.6 g; Sugar: 5.8 g; Protein: 51.9 g; Sodium: 135 mg; Cholesterol: 673 mg
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