For the green seasoning:

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1 bunch thyme, stems removed

1 bunch basil, leaves and tender stems

½ bunch parsley, leaves and tender stems

10 to 12 scallions, chopped

1 head garlic

1 large yellow onion, chopped

3 to 4 wiri wiri peppers or 1 whole Scotch bonnet

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1. Prepare the green seasoning: Add all ingredients to a food processor. Blend, adding water a few tablespoons at a time, until you get a thick purée. (You’ll have 3 cups. Keep any extra in an airtight container in the refrigerator for 2 weeks.)

   For the pepperpot

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4 pounds bone-in stew meat (beef, goat or mutton), cut into 3-inch pieces

Kosher salt and black pepper

2 to 3 tablespoons vegetable oil

2 Scotch bonnet or habanero peppers, chopped, plus more to taste

1 large onion, chopped

6 garlic cloves, chopped

1 cup cassareep

¼ (lightly packed) cup brown sugar (dark or light)

1 tablespoon grated fresh ginger

1 tablespoon whole cloves

3 medium cinnamon sticks

Peel from 1 medium orange

4 scallions, cut into 4-inch lengths

1 bay leaf

2 tablespoons cornstarch

Thick slices of white bread, crusty bread, roti or rice, for serving

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1. Season the meat with 2 cups green seasoning, 2 teaspoons salt and 1 teaspoon pepper. Marinate at room temperature for 1 hour or overnight in the refrigerator.

2. Heat the oven to 375 degrees. In a large Dutch oven over medium heat, add 2 tablespoons oil and brown the meat in batches, about 25 minutes for both sides. Transfer to a plate.

3. Add 1 tablespoon oil to the pan, if necessary. Add Scotch bonnets and onion; sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, another 30 seconds.

4. Add in the cassareep, brown sugar, ginger, cloves, cinnamon sticks, orange peel, scallions and bay leaf. Add back the meat and the juices from the plate, and add water to cover the meat. Let come to a boil over high heat.

5. Cover the pot, transfer to the oven and cook, covered, for 2 to 2½ hours, until the meat is tender. Skim as much fat as possible from the top.

6. Remove the meat from the pot, and, once cool enough to handle, strain the liquid through a fine-mesh strainer set in another bowl.

7. Carefully add the reserved liquid back into the pot and bring to a boil.

8. Add cornstarch and 2 tablespoons water to a cup and mix well. Add the slurry into the pot and mix until thick enough to coat the back of a wooden spoon. (You may have to boil a bit longer to let the liquid reduce to this consistency.) Taste and readjust your seasoning with salt and pepper. Add the meat back to the pot.

9. Serve with thick sliced white bread, crusty bread, roti or rice.