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
- 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
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