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Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The soup was first made in West Africa and the Caribbean before being brought to North America through slave trade and made into a distinctively Philadelphian dish by colonial Black women during the nineteenth century.
Traditionally, the dish is made using wiri wiri chilli peppers (a Capsicum frutescens cultivar native to Guyana) but due to low availability outside of the country, scotch bonnet or habanero peppers are commonly accepted substitutes due to their similar spice level and fruitiness.
Pepperpot or pepper pot may refer to: A pepper shaker; Several types of soup including Guyana pepperpot, an Amerindian dish popular in Guyana and the Caribbean; Pepper pot soup, a thick stew of beef tripe, vegetables, pepper and other seasonings; Pepper-Pot: A Scene in the Philadelphia Market (1811), an American painting
Pepper soup is considered to be a delicacy among riverine people [13] in Nigeria. It is a popular soup in Nigeria (Southern region) [9] and in other English-speaking countries in Western Africa. [6] Some West Africans believe that chicken pepper soup has medicinal qualities, and it is served to ill people. [8]
The antiseptic qualities of cassareep are well known—so well known, in fact, that the Reverend J.G. Wood, who published his Wanderings in South America in 1879, was criticized for not mentioning the "antiseptic properties of cassava juice (cassareep), which enables the Indian on a canoe voyage to take with him a supply of meat for several days."
The concept–dare we say dip–originated in the South, specifically Texas, thanks to Helen Corbitt, a popular chef and cookbook author. Her recipe was simple: black-eyed peas, onion, garlic, oil ...
That steady workhorse, the Crock Pot, with its simple settings ("high, low, warm") and heavy ceramic interior is a valuable part of any kitchen setup all year long.
Philadelphia pepper pot soup is an American soup from Philadelphia. It is traditionally made with tripe. [22] Phở is Vietnamese beef or chicken soup with scallions, welsh onion, charred ginger, wild coriander (Eryngium foetidum), basil, cinnamon, star anise, clove and black cardamom.