Name: Jamaican-style pepperpot stew
Total time: 2 h
Yield: Serves 4
Cuisine: Caribbean
Ingredients: such as shin braising or stewing beef, cut into small pieces; for frying oil; 2 small onions, chopped; a large walnut-sized piece ginger, peeled and chopped; 1 clove garlic, crushed; 1 scotch bonnet chilli, seeded and finely chopped; 1/2 tsp dried thyme; 8 allspice berries; 1 cinnamon stick; 800ml beef stock; 400g tin coconut milk; 300g sweet potatoes, peeled and cut into 2-3cm chunks; 250g spinach, washed and chopped

such as shin braising or stewing beef
cut into small pieces
for frying oil
2 small onions
chopped
a large walnut-sized piece ginger
peeled and chopped
1 clove garlic
crushed
1 scotch bonnet chilli
seeded and finely chopped
1/2 tsp dried thyme
8 allspice berries
1 cinnamon stick
800ml beef stock
400g tin coconut milk
300g sweet potatoes
peeled and cut into 2-3cm chunks
250g spinach
washed and chopped

Method

step 1
Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to
a gentle simmer, cover then cook for 1½ hours.
step 2
Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in bowls.