Give one of Guyana’s most popular dishes a try.

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.


  • 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


  • 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.

Related lessons

View all
Read More
Read More
Read More

Help us understand our audience

If you are in the U.S., please enter your five-digit zip code to help us better understand who uses our resources for educators.
Skip this