More cooking for this post. We are near Guyana, so today it’s a pepperpot. That’s a meat and lots of spices.

This was the most I’ve seen in the spice bin: Onion, pepper, garlic, orange zest, ginger, thyme and a cinnamon stick. The small bowl above is brown sugar and a clove.

We browned the meat quickly and then removed it. After sweating the onion and pepper, we then added the meat back (to avoid boiling the meat) and then added the rest of the spices. Remove the cinnamon and clove before serving.

In another pot we boiled what they call “fungee”, but what I call “grits” with okra. I’ve never seen a raw okra before. But I can see using whipped potatoes or quinoa for this meal.

The best thing about the months of S.A.L.T. for me is learning how you can combine seemingly different spices for a tasty final.