Caribbean Pepperpot

• 8 ounces salt pork
• 8 ounces salt beef
• 500 g fresh meat
• 3 3/4 cups cold water
• 1 teaspoon salt
• 6 spinach leaves (or callaloo leaves & stems) or 6 leaves silver beet, leaves & stems chopped (or callaloo leaves & stems)
• 4 aubergines, sliced
• 2 onions, sliced
• 500 g pumpkin, diced
• 2 tomatoes, sliced
• 1 tablespoon chopped chives
• 1 tablespoon chopped thyme
• 6 okra, sliced
• pepper
• 500 g cooked pigeon peas

1. Wash the meat & chop roughly into convenient pieces about 1 1/2 " square.
2. Put into a large heavy saucepan.
3. Cover with some of the water & bring very slowly to the boil.
4. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours.
5. Skim the scum from the surface.
6. Add a little more cold water, skim again, & repeat the process 3 times.
7. Add all the vegetables & seasonings except the peas.
8. Simmer for a further hour, skimming from time to time if more scum arises.
9. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added.
10. NOTE: split peas can be used instead of pigeon peas.

salt, salt beef, cold water, salt, spinach, aubergines, onions, tomatoes, chives, thyme, okra, pepper

Taken from www.food.com/recipe/caribbean-pepperpot-242369 (may not work)