Pepperpot is a spicy and flavorful meat stew that comes from the Amerindians. This dish is typically eaten around Christmas time, it takes several hours to make, and it’s best served a day or two after it’s made, after reheating it each day. The key ingredient is cassareep. Cassareep is a black syrup made from cassava root and spices and what gives pepperpot its dark color.

Ingredients:

• 2 lbs fresh and salted meat of your choice (beef, oxtail, pig trotters etc.)
• ½ cup of cassareep
• 2-3 wiri wiri whole peppers
• 2-inch dried orange peel (zest)
• 2 cinnamon sticks
• 4 cloves of chopped garlic
• Salt to taste
• Thyme
• 3 tbsp of brown sugar
• ½ tsp black pepper
• 1 tbsp vegetable oil

Directions:

• Wipe and clean meat thoroughly.
• Heat oil in a large pot over medium heat.
• Add the meat in batches and brown on all sides.
• Cover with water and bring to boil – cooking for about 1 hour.
• Add ingredients and simmer until meat is tender.
• Adjust flavor for salt, sugar and cassareep.