Pepperpot | St. Vincent and the Grenadines

Ingredients:

• 2 lbs mixed meats (beef, pork, or chicken), cut into chunks
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 1 tbsp brown sugar
• 2 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 1 scotch bonnet pepper, chopped (optional)
• 2 cups beef or chicken broth
• 1/2 cup coconut milk
• 1 tbsp fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat the oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until softened.
2. Add the mixed meats to the pot and brown them on all sides.
3. Stir in the tomatoes, brown sugar, vinegar, Worcestershire sauce, and scotch bonnet pepper.
4. Pour in the broth and coconut milk, and add the thyme.
5. Season with salt and pepper, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, until the meat is tender and the sauce thickens.
7. Serve hot with rice or bread.