Ingredients:
2 Pounds Of Pig Trotters
2 Pounds Of Lean Beef
2 Pounds Of Cow Heel
2 Pounds Of Pork Tenderloin
1 Large Scotch Bonnet Pepper
4 Large Cinnamon Sticks
1 Large Piece Of Fresh Ginger
2 Teaspoon Of Cloves
2/3 Cup Cassareep
1 Cup Sugar
1 ½ Teaspoon Salt
2 Cups Of Mineral Water

Information:
Serving Size 6
404 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
In a large pot, add all the ingredients, adding enough water to cover everything. Cover pot and set on high heat and let the pot come to a roaring boil. Cook for at least 2 hours stirring every so often. Taste the sauce for the right balance of sugar and salt. It should taste more on the sweet side. Adjust to taste if necessary. Serve pepperpot dish hot, with bread and fine red wine.