Caribbean Pepperpot

This is an easy version of a traditional Caribbean Pepperpot using our Ainsley Caribbean Pepperpot Flavour Bomb.  Packed full of flavour with a kick of chilli and made with just a few ingredients, this is a tasty one-pot that’s sure to please. We’ve used sirloin for a quick weeknight stew but use a cheaper cut of beef/braising steak if you have the time and cook for longer, adding the sweet potato for the last 20 minutes.  Also delicious made with diced pork.

Method

Heat the oil in a sauté or casserole pan with a lid over a medium heat. Add the beef and cook until browned all over. Add the onion and sweet potato and cook for a couple of minutes. Stir in the flavour bomb and 100ml of water or stock. Cook for a minute or two before stirring in the coconut milk. Cover and simmer for 25 minutes. Remove the lid and stir in the spinach until wilted.

Serve in warmed bowls with buttered bread, cornbread or flatbreads on the side and some hot sauce if you like things extra spicy.

*Our Ainsley Flavour Bombs are available from selected Asda Stores (you can find us next to the stock cubes).

Read More...

Ingredients

  • 1 tbsp oil
  • 450g diced beef sirloin
  • 1 large onion, peeled and chopped
  • 1 Ainsley Caribbean Pepperpot Flavour Bomb
  • 2 sweet potatoes (approx. 375g), peeled and chopped
  • 1 tin of coconut milk
  • large handful of spinach leaves, shredded