Traditional Bajan Recipes

PEPPER POT-  this dish was probably the one that African slaves cooked mostly on festive occasions like " cropover". Traditionally it is cooked in a canaree or earthenware pot. .


  • 4 lbs beef
  • 4 lbs pork
  • 1 duck
  • 1 old chicken or fowl
  • 1 whole cow tail, fresh, with skin left on
  • ¼ cow heel
  • Muslin bag with 3 tbsp cloves
  • Muslin bag with 12 bonnie peppers ( hot tiny ones)
  • 4 tbsp brown sugar
  • 8 tbsp casareep

  • Cut all the meat and fowl into pieces or cubes. Put into a large pot, cover with cold water and salt to taste.
    Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, casareep and continue cooking for 4 hours or until the meat falls off the bone.
    When done the meat is in shreds. The pepper bag may be removed when the stew is hot enough.
    Note that this dish will keep practically indefinitely if brought to the boil daily. Do not remove the fats from the meats as this helps as a preservative. It may also be frozen and reheated.