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Pepperpot — four dishes, one name

Comparison

⚠ A WARNING ROW, AND THE CLEAREST TEST OF WHETHER A FOODWAYS SYSTEM IS BEING HONEST. Four different dishes are called pepperpot. GUYANESE PEPPERPOT: meat preserved in CASSAREEP, black, kept for days, Christmas morning, Amerindian in origin. ANTIGUAN PEPPER POT: a thick stew of salt meat with spinach, okra, aubergine, squash and dumplings, eaten with fungi. BAJAN PEPPERPOT: a meat stew, also often with cassareep in older accounts, and Christmas-associated. JAMAICAN PEPPERPOT: a SOUP, of callaloo and okra with salt meat. ⚠ THEY ARE RECORDED AS FOUR SEPARATE CANONICAL ENTITIES WITH related_to EDGES AND NO MERGE. The shared name probably descends from a common Indigenous pot-stew practice; the modern dishes are not variants of one another and no direction of borrowing is asserted.

Atlas — where and when

Communities and languages

Languages: English

What is recorded

  • Four distinct dishes are called pepperpot in the Caribbean: the Guyanese cassareep-preserved meat stew of Amerindian origin, the Antiguan thick vegetable-and-salt-meat stew eaten with fungi, the Barbadian Christmas meat stew, and the Jamaican callaloo soup. They are recorded as four separate canonical entities linked by related_to edges and are not merged. A shared descent from a common Indigenous pot-stew practice is probable; no direction of borrowing between the modern dishes is asserted. documented

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Recipes

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