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Antiguan Pepper Pot

Pepper Pot is an American Indain disht that originated in Guyana, where it is a national dish.

(Antigua and Barbuda)

Serves 6 to 8 1 cup ( 1/2 pound) dried pigeon peas (grandules), rinsed and picked over 1 pound corned beef, cut into 1-inch pieces 1 smoked ham hock, cut in half crosswise 2 quarts water 2 tablespoons vegetable oil 1 large oil 4 scallions, choopped 3 garlic cloves, minced 1 fresh hot chile pepper 1 (14-ounce) can peeled tomatoes in juice, drained 1/4 cup tomato paste 1 tablespoon chopped fresh chives, or 1 teaspoon dried 1/2 teaspoon dried thyme 1 medium eggplant, cut into 1-inch pieces 1 pound calabaza or acorn squash, peeled, seeded and cut into 1-inch pieces 1/2 pound white yam, peeled and cut ito 1-inch pieces 3/4 pound fresh spinach, stemmed, washed and coarsely chopped 1/4teaspoon freshly ground black pepper. or to taste

Directions:

In a medium saucepan, combine the pigeon peas and enough water to cover by 1 inch.  Bring to a boil over high heat, and boil for 1 minute.  Remove the pan from the heat, cover tightly, and let stand for 1 hour.    Drain the peas and return them to the medium saucepan with enough fresh water to cover by 1 inch.  Bring to a boil over high heat.  Reduce the heat to low and simmer until the peas are tender, about 1 hour.  Drain again.

Meanwhile, ina 5-quart dutch oven or soup kettle, heat the oil over medium heat.  Add the onion, scallions, garlic, and chile pepper.  Cook stirring often, until the onion has softened, about 4 minutes.  Then stir int he tomatoes, tomato paste, chives, thyme, breaking up the tomatoes with a spoon.  Bring to a boil, reduce, the heat to low and simmer for 10 minutes.

Stir in the eggplant, calabaza, and white yam and cook for 5 minutes, stirring often.  Stir in the reserved meat cooking liquid and the meat.  Bring to a boil, reduce the heat to low and simmer, stirring often, until the vegetables are tender, about 20 minutes.  Stir in the cooked pigeons peas and spinach, and cook until the spinach has wilted, about 5 minutes.  Season with thte pepper, depending on the hottness of the chile pepper.  Serve immediately.