Pepper-pot is a traditional dish in Guyana and is usually served during the holidays at Christmas time. The dish is said to be influenced by the Ameri-indians. Pepperpot can be cooked using; goat, oxtail, pork, beef or chicken, and it is similar to Jamaica’s stewed oxtail.
Pepperpot is stewed for hours and is heavily seasoned with cinnamon, cassareep (a sauce made with cassava), and pepper seeds. Pepper pot can be paired with; rice, roti or bread.
The original version is usually made in a large pot and can be eaten several days after it is cooked because the cassareep starts preserving the meat. Versions of the dish are also served in Trinidad and Tobago, Grenada and St. Vincent.
6
servings10
minutes3
hours3
hours10
minutesIngredients
4 lbs of meat (your choice)
1 Cup cassareep
2 Cinnamon sticks
Orange peel (to taste)
1 whole garlic
Wiri wiri peppers (to taste)
1/2 cup brown sugar
Salt (to taste)
8-12 cups water
4 Springs thyme
6 Cloves
1 Large onions
Directions
- Add oil or butter to pot.
- Add meat and stir till brown.
- Add all the ingredients (save the water for later).
- After meat is brown add water and bring to to a boil.
- Occasionally skim off fats that rise to the surface if needs be.
- Turn down the heat and let it cook on low-medium for 3 hours.
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