How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the stew can be made a day in advance, which often enhances the flavors.

Cassareep is a unique sauce made from the juice of the cassava root, spices, and sugar, providing a distinctive flavor to traditional Caribbean dishes.

Can I use a different meat?

Yes, beef can also be used as a substitute for goat if desired.

Is sorrel the same as hibiscus?

Yes, in the Caribbean, sorrel refers to the dried calyx of the hibiscus flower.

Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel

Name: Spicy Caribbean Goat Pepperpot with Cassareep and Sorrel
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Bone-in goat meat; Garlic; Fresh thyme leaves; Ground allspice; Salt; Black pepper; Scotch bonnet pepper; Lime juice; Vegetable oil; Onion; Red bell pepper; Celery; Carrots; Cassareep; Beef stock; Brown sugar; Bay leaves; Salt and pepper; Dried sorrel leaves; Cinnamon stick; Cloves; Water; Sugar; Ginger root

A fiery, aromatic Caribbean delight

This Spicy Caribbean Goat Pepperpot is a rich, hearty stew infused with the deep flavors of cassareep and herbs, paired beautifully with zesty sorrel for a truly authentic Caribbean taste experience.

3 h 30 min
6
Intermediate

Ingredients

For the Goat Marinade

Bone-in goat meat

2 lbs, cubed

Garlic

4 cloves, minced

Fresh thyme leaves

2 tsp

Ground allspice

1 tsp

Salt

1 tsp

Black pepper

½ tsp

Scotch bonnet pepper

1, chopped

Lime juice

Juice of 2 limes

For the Pepperpot Stew

Vegetable oil

2 tbsp

Onion

1 large, chopped

Red bell pepper

1, chopped

Celery

2 stalks, chopped

Carrots

2, sliced

Cassareep

3 tbsp

Beef stock

4 cups

Brown sugar

1 tbsp

Bay leaves

Salt and pepper

To taste

For the Sorrel Accompaniment

Dried sorrel leaves

1 cup

Cinnamon stick

Cloves

Water

5 cups

Sugar

½ cup

Ginger root

1 inch, sliced

Preparation

Marinating the Goat

Combine marinade ingredients

In a large bowl, combine goat meat with garlic, thyme, allspice, salt, black pepper, Scotch bonnet, and lime juice.

Be careful when handling Scotch bonnet peppers, they are extremely hot and can irritate skin and eyes. If you prefer less heat, remove the seeds from the Scotch bonnet before chopping.

Mix well

Mix well, ensuring the goat is well coated.

Chill

Cover and let it marinate in the refrigerator for at least 2 hours or overnight.

Preparing the Sorrel

Rinse sorrel leaves

Rinse the dried sorrel leaves under cold water.

Simmer ingredients

In a saucepan, combine sorrel, cinnamon stick, cloves, water, and ginger. Bring to a boil, then lower the heat and simmer for 20 minutes.

Steep

Remove from heat and let steep.

Cooking Process

Sear the goat

Heat vegetable oil in a large pot over medium-high heat. Sear the marinated goat until browned on all sides.

Add vegetables

Add onions, bell pepper, celery, and carrots to the pot. Cook for 5 minutes until vegetables are softened.

Simmer the stew

Stir in cassareep, beef stock, brown sugar, and bay leaves. Bring to a boil, then reduce to a simmer and cook covered for 2-3 hours or until goat is tender.

Plating & Serving