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Antiguan Pepper Pot

Antiguan Pepper Pot Recipe

  • 1 cup (½ pound) dried pigeon peas, rinsed and picked over*
  • 1 pound corned beef, cut into 1-inch pieces
  • 1 smoked ham hock, cut in half crosswise 2 quarts water
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 scallions, chopped
  • 3 garlic cloves, minced
  • 1 fresh hot chile pepper, such as Scotch bonnet, seeded and minced
  • 1 (14-ounce) can peeled tomatoes in juice, drained
  • ¼ cup tomato paste
  • 1 tablespoon chopped fresh chives, or 1 teaspoon dried
  • ½ teaspoon dried thyme
  • 1 medium eggplant, cut into 1-inch pieces
  • 1 pound calabaza or acorn squash, peeled, seeded, and cut into 1-inch pieces
  • ½ pound white yam (name), peeled and cut into 1-inch pieces
  • ¾ pound fresh spinach, stemmed, well washed, and coarsely chopped
  • ¼ teaspoon freshly ground black pepper, or to taste
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 458kcal (23%)
Total Fat 21g (33%)
Saturated Fat 6g (31%)
Cholesterol 78mg (26%)
Total Carbohydrate 42g
Dietary Fiber 11g
Sugars 5g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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