Cherokee Pepper Pot
Cherokee Pepper Pot
Pepper pot comes in many forms. Originally made by southern Indigenous tribes such as the Cherokee, Chickasaw, Seminole, etc, dishes like pepper pot became a huge influence on soul food; introducing ingredients like corn, okra, peppers, and tomatoes. The traditional recipe uses beef tripe, which I’m honestly not very fond of. Beef, venison, or bison short ribs are all acceptable meats to use.
Ingredients
- 2 lbs beef short ribs or venison; bison
- 8 cups water
- 1 large onion
- 2 tomatoes diced
- 1 large red bell pepper diced
- 1 cup frozen okra
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 1/2 cup corn
- salt and pepper to taste
Instructions
- Cut the short ribs between the bones.
- Add the short ribs to a large pot of water with the onions. Bring to a boil. Cover. Reduce the heat to low and simmer for 3 hours.
- Scoop out the beef from the pot.
- Remove the bone from the meat. Dice the short ribs into small pieces.
- Return the beef to the pot along with the rest of the ingredients. Simmer for another 90 minutes.
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