Wadadli Pepperpot served with Garrot Sweet Potato Fungi presented by Ashauny Rattary.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

beef

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

Cut the beef, pork, and chicken into bite-sized pieces.

Marinate the meat with black pepper, allspice, thyme, garlic, onion, and vinegar for at least 1 hour.

Heat a large pot over medium heat and add the marinated meat.

Brown the meat for 5-7 minutes, stirring occasionally.

Add water to cover the meat and bring to a boil.

Reduce heat and simmer for 1.5 hours, skimming off any foam.

Add bell pepper, scotch bonnet pepper, and bay leaves to the pot.

Continue to simmer for another 30 minutes until the meat is tender.

In a separate pot, peel and cube the sweet potatoes.

Boil the sweet potatoes in salted water until fork-tender, about 15 minutes.

Drain the sweet potatoes and mash them with coconut milk until smooth.

In a bowl, combine cornmeal with water to form a thick batter.

Pour the batter into the mashed sweet potatoes and mix well.

Shape the mixture into small cakes and steam for 20 minutes until firm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary