Make this Jamaican pepperpot stew, then check out our Jamaican oxtail stew, Jamaican beef patties, Jamaican goat curry and Jamaican curry pork.


  • such as shin braising or stewing beef, cut into small pieces
  • for frying oil
  • 2 small onions, chopped
  • a large walnut-sized piece ginger, peeled and chopped
  • 1 clove garlic, crushed
  • 1 scotch bonnet chilli, seeded and finely chopped
  • 1/2 tsp dried thyme
  • 8 allspice berries
  • 1 cinnamon stick
  • 800ml beef stock
  • 400g tin coconut milk
  • 300g sweet potatoes, peeled and cut into 2-3cm chunks
  • 250g spinach, washed and chopped


  • STEP 1

    Heat a large casserole and fry the beef in 2 tbsp oil until browned. Add the onion and cook until soft then tip in the ginger, garlic and chilli and cook for a couple of minutes. Add the thyme, allspice, cinnamon, stock and coconut milk. Bring up to
    a gentle simmer, cover then cook for 1½ hours.

  • STEP 2

    Add the sweet potato and cook uncovered until just tender, about 20 minutes. Stir in the spinach and simmer for a good 5 minutes. Serve in bowls.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating