Pepperpot (Antigua)

Instructions

1. Cut the meat into 3 cm cubes, season with salt and brown them in hot oil over high heat for 10 minutes.
2. Add the sliced onions, crushed garlic and diced tomato, then fry for 5 minutes.
3. Pour in the stock, add the thyme, whole peppers and vinegar, then cover and simmer gently for 1 hour 30.
4. Wash and shred the spinach, then stir it into the stew with the cinnamon.
5. Continue cooking for 20 minutes with the lid on, until the spinach has wilted and the meat is tender.
6. Remove the peppers and thyme sprigs, adjust the seasoning and serve with the cooked cassava.