An adaptation of a West Indian recipe, West Indian Pepperpot is filled with fresh vegetables and meat. It is a sustaining and complete meal in itself.2 oz. butter
3 medium-sized onions, sliced and pushed out into rings
2 garlic cloves, finely chopped
6 okra , trimmed and sliced
3 pints water
1 ½ lb. lean mutton, cut into
8 oz. salt pork, diced
1 lb. white cabbage, coarse outer leaves removed, washed and shredded
1 medium-sized cos lettuce, outer leaves removed, washed and separated into leaves
8 oz. spinach, washed and shredded bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 teaspoons salt
1 teaspoon cayenne pepper
8 oz. canned crabmeat, shell and cartilage removed
In a very large saucepan, melt the butter over moderate heat. When the foam sub-sides, add the onions, garlic and okra and fry, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown.
Add the water, increase the heat to high and bring the liquid to the boil. Add the mutton, salt pork, cabbage, lettuce, spinach, bouquet garni and salt.
Reduce the heat to low, cover the pan and simmer for 2 hours. Add the cayenne and crabmeat and simmer for a further 20 minutes. Remove the pan from the heat. Remove and discard the bouquet garni.
Transfer the mixture to a warmed, deep serving dish and serve at once.