Pepperpot

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.

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.

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