Pepper Sukuma Pot

Nuvita Biscuits

A rich, spicy stew of beef, pork, root vegetables, and green.


  • 12 oz. pork shoulder
    12 oz. beef shoulder
    Kosher salt, to taste
    2 tbsp. canola oil
    4 cloves garlic, finely chopped
    1 medium white onion, roughly chopped
    ¼ habanero chile, stemmed, seeded, and chopped
    1 lb. taro root, cassava, or potatoes, peeled and cut into ¼″ cubes
    1 cup chopped scallions
    16 cups beef stock
    1 tbsp. ground allspice, preferably freshly ground
    1 tbsp. freshly ground black pepper, plus more to taste
    1 tsp. chopped fresh thyme
    2 bay leaves
    1 lb. sukuma, rinsed and chopped


1. Place pork and beef in a bowl; rub heavily with salt; let sit at room temperature for 1 hour. Rinse meat, dry with paper towels, and cut into ¼″ cubes. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add pork and beef; cook until browned, about 10 minutes.

2. Add garlic, onion, and habanero; cook until soft, about 10 minutes. Add taro and scallions; cook until beginning to soften, about 5 minutes. Add stock, allspice, pepper, thyme, and bay leaves; boil. Reduce heat to medium; cook until meat and taro are tender, about 30 minutes. Add sukuma; cook until wilted, about 10 minutes. Season with salt and pepper.



Recipe Comments

  1. posted by Mackenzie P on Mar 16, 2013

    I haven’t cooked a pork shoulder roast before and I was wondering how long it would take to cook it on a crock pot. What seasonings will be good to add to it? Any suggestions? Thank you in advance!

  2. posted by Matthew S on Mar 18, 2013

    for mothers day tomorrow, im making a roast pork shoulder. im gonna slow cook it in the oven for like 3 1/2 hrs.

    what are some good side dishes to make next to this?

    the marinade for the pork shoulder is simple:
    s&p, olive oil, lots of garlic, oregano, and some rosemary.

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