Guyanese Pepperpot

Ingredients

• 500g Beef (e.g., beef shank), cubed
• 250g Pork (e.g., pork belly), cubed
• 250g Lamb (e.g., lamb leg), cubed
• 100ml Cassareep
• 1 Onion, large, chopped
• 4 Zehen Garlic, minced
• 1 Scotch Bonnet pepper, whole (or to taste)
• 2 Stangen Cinnamon sticks
• 5-6 Whole star anise
• 1 TL Whole cloves
• 1 TL Fresh ginger, grated
• 2 EL Vegetable oil
• ca. 1 Liter Water or broth
• Salz und schwarzer Pfeffer Salt and black pepper, to taste

Instructions

1. Cut all meats into bite-sized pieces. Rub with salt, pepper, grated ginger, and minced garlic. Marinate for at least 30 minutes, ideally overnight in the refrigerator.
2. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the meat in batches on all sides. Remove from pot and set aside.
3. Sauté onion in the same pot until softened and lightly browned. Add remaining garlic and cook for another 1 minute.
4. Return the browned meat to the pot. Add cassareep, cinnamon sticks, star anise, cloves, and the whole Scotch Bonnet pepper. Stir well.
5. Pour in enough water or broth to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for at least 2-3 hours, or until the meat is very tender and the stew has thickened. Stir occasionally to prevent sticking.
6. Remove the Scotch Bonnet pepper before it breaks, if you prefer less heat. Season with salt and pepper to taste.
7. Serve hot with cassava bread or rice.

Nutrition