Pepperpot

Build the pot: Place all the meat in a large, heavy-bottomed pot. Add the crushed garlic, cinnamon sticks, thyme, and brown sugar.

Add the cassareep: Pour the thick, dark cassareep over the meat. Stir well until all the meat is coated in a dark brown hue.

Slow cook: Add enough water to cover the meat entirely. Drop in the whole scotch bonnet pepper. Bring to a boil, then reduce to a very low simmer. Cover and cook for 3 to 4 hours until the meat is incredibly tender and falling off the bone.

Serve and store: Skim excess fat off the top before serving. Pepperpot is traditionally served with plait bread. It can be left on the stove and reheated daily, developing deeper flavor over days.