1-Getting started with pepperpot begins with preparing your ingredients for the best results. First, cut the meat into even pieces, trimming any excess fat keep goat meat on the bone for extra flavor, while using boneless beef. Wash and drain the meat, then brown it slightly in a large deep pot with heated vegetable oil over medium heat.

2-Once browned, add all the ingredients except the water, and stir everything well to blend the flavors. Pour in enough water to cover the mixture, then bring it to a boil while keeping the whole wiri wiri peppers intact to control the heat level. During boiling, skim off any foam or oily fat that rises to the top for a cleaner taste.

3-Reduce the heat to a gentle simmer, cover the pot, and cook for about 3 hours on LOW heat the slow process builds that rich, flavorful gravy as the liquid reduces by three-quarters. If you’re short on time, a pressure cooker canicillin speed things peek up, but traditional slow cooking in a cast iron pot really makes the dish shine. Active preparation, including cutting and browning, takes around 30-threatening to 45 minutes, so plan accordingly for a rewarding meal.