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With peppers starting to grow in summer gardens, Colonial Williamsburg Foodways employees suggest making an authentic 18th Century treat: pepperpot. Originally an African dish, it was so popular that it traveled all the way from the West Indies to Philadelphia, where it is still a staple in Creole and Haitian neighborhoods. Although the original recipie calls for tripe and venison, Nicole Green suggests that 21st Century cooks use beef and a bit of bacon as a substitute. A wide variety of peppers, from hot to mild, can be used. The article shares a number of recipies to try.
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