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Cooking In The Kitchen

Daytrips & Destinations: Caribbean Island Food

Guest: Chef Dr. Jon Daly; Hospitality Program Chair, Lincoln College Of New England




Antigua Pepperpot with Fungee


  • 1 lb. salt pork, cubed
  • 1 lb. beef, cubed
  • 2 teaspoons butter
  • 2 teaspoons canola oil
  • 1 eggplant, peeled and diced
  • 4 fresh okra, sliced
  • 1 tbsp. fresh chive, chopped
  • 1 tbsp. thyme, chopped
  • 2 chopped onions, diced
  • 2 cups green peas frozen
  • 1 lb. chopped spinach
  • 2 sliced tomatoes, diced
  • 1 cup butternut squash, diced
  • Salt and pepper- to taste


  1. Render the salt pork over low heat until brown. Remove pork.
  2. Cook the meat in the salt pork grease, butter, and canola oil.
  3. Add the vegetables except the green peas and add the seasoning.
  4. Add just enough water to cover and cook for about an hour.
  5. Add green peas as vegetables are almost tender.

When cooked, serve hot with fungee.



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