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
- 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.