Pepper Pot
The Tino Shito
Prep
25 mins
Cook
~1 hr 15 mins
Serves
4–5
Perfect for:
Home comforts that warm the soul.
Ingredients
- Beef or mutton, cut into chunks
- 1 large onion, for blending
- 2 spring onions, for blending
- 2 thumbs of ginger, for blending
- 4 cloves garlic, for blending
- 2–3 Scotch bonnets
- 2 bay leaves
- 2 tbsp tomato paste
- 2–3 large tomatoes
- 1 red bell pepper
- 1 medium onion, for the stew base
- 1 tsp local spice blend (hwentia, clove and grains of paradise), or substitute with a nutmeg and clove blend
- 1 tsp dried rosemary
- 2 tsp all-purpose seasoning
- Salt, to taste
Instructions
01
Marinate the beef
Blend the large onion, ginger, garlic, spring onions and Scotch bonnets. Set a little of this blend aside for the stew.
Add the remaining blend to the beef and combine with the rosemary, spice blend, all-purpose seasoning and salt. Mix well.
Add the remaining blend to the beef and combine with the rosemary, spice blend, all-purpose seasoning and salt. Mix well.
02
Steam the meat
Add the marinated beef to a pot with a little water and the two bay leaves. Steam until tender.
03
Chargrill the vegetables
While the meat cooks, chargrill the red pepper and medium onion until slightly blackened and smoky.
Blend with the fresh tomatoes and the reserved onion, ginger and garlic mixture to form your stew base.
Blend with the fresh tomatoes and the reserved onion, ginger and garlic mixture to form your stew base.
04
Start the stew
In a fresh pot, sauté the chopped onion and tomato paste until rich and fragrant.
Add the blended stew mixture and your local spice blend, or the nutmeg and clove substitute. Let it simmer gently.
Add the blended stew mixture and your local spice blend, or the nutmeg and clove substitute. Let it simmer gently.
05
Combine
Add the steamed beef and its stock to the stew. Season with all-purpose seasoning and salt to taste.
Simmer until thick and rich, and the oil begins to rise to the top.
Simmer until thick and rich, and the oil begins to rise to the top.
06
Serve
Serve hot with rice or plantain, and don't forget a generous spoonful of The Tino Shito on the side.
Best served when only a good stew will do. Best served with Pepper Pots.
