Pepperpot

[JOH]

Food historians believe that this dish originated in South America and was spread throughout the West Indies by the Arawaks. The key ingredient is c***areep, which is the boiled-down juice of raw c***ava. It is available bottled in West Indian markets (and some Asian markets), or by mail order. Legend holds that in the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years.
Makes: 8 servings

Ingredients:

* 1 pound cow's tail, cut into joints
* 1 cowfoot (ankle), quartered (or 2 beef marrow bones), washed
* 1 pound beef, cut into 1-inch cubes
* 1 pound pork, cut into 1-inch cubes
* 2 onions, chopped
* 2 whole Congo peppers (Habaneros), tied in a cheesecloth bag
* 1 cup c***areep
* water to cover
* salt and pepper to taste

Method:
Place the meats in a stew pot, add the onions, peppers, and c***areep, and water to cover. Bring to a boil, reduce heat, and simmer until the meats are tender and nearly falling apart, about 2 hours.