21 ounces well-trimmed stewing beef, preferably from the shin (may substitute stewing chicken)
4 1/2 cups beef stock or water mixed with 2 teaspoons yeast extract
4 sprigs fresh thyme
1 (4-inch) piece fresh ginger, very thinly sliced
1 onion, coarsely chopped
1 clove garlic, finely chopped
1 bay leaf
6 allspice berries
Kosher salt and freshly ground black pepper
16 ounces yams or potatoes
14 ounces sweet potatoes
16 ounces fresh pumpkin or butternut squash
4 large green onions
2 to 4 hot red chiles, preferably Scotch Bonnet
1 (16-ounce) can coconut milk
1 (16-ounce) can lima beans, drained and rinsed
3/4 cup spinach or callaloo (amaranth), washed, stemmed, destalked, and shredded
1 1/2 cups all-purpose flour
Pinch kosher salt
4 to 5 tablespoons water
If you are using chicken for the pepperpot, simmer for 15 to 25 minutes. The larger dumplings will need around 12 minutes to cook. We call them Spillers' Dumplings perhaps because they spill over the top of the full dish of pepperpot, so make sure that the pot is covered.
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