Antiguan Pepperpot
Antiguan Pepperpot is a rich, slow-cooked stew from Antigua and Barbuda, traditionally made with a variety of meats (like pork, beef, and oxtail), leafy greens such as spinach or callaloo, and the unique, earthy-flavored cassareep (a thick, dark sauce made from cassava). It's a celebratory dish often prepared for special occasions, symbolizing abundance and community.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to its meat content, with a moderate amount of carbohydrates from root vegetables and greens. It provides significant iron, zinc, and B vitamins, with a rough calorie estimate of 400-500 per generous serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 20 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 7 mg |
| Potassium | 620 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 280 mg |
| Magnesium | 45 mg |
| Vitamin A | 3200 IU |
Per 1.5 cups (360 g) · estimated, varies by recipe
💡 What's interesting
The defining ingredient, cassareep, not only gives the stew its distinctive dark color and flavor but also acts as a natural preservative, allowing the dish to be simmered for days without spoiling—a historic practice that made it ideal for communal gatherings.
🍽️ Related dishes
AI estimate may be inaccurate · Terms