Guyanese Pepperpot
Pepperpot is a traditional, rich, and spicy stew from Guyana, often served during Christmas and special occasions. It's made with various meats (typically beef and pork) slow-cooked in a thick, dark sauce made from cassareep (cassava root extract), cinnamon, orange or lemon peel, and hot peppers. The stew can be kept for several days as cassareep acts as a natural preservative.
⏱ 180 min
👨🍳 hard
🍽 6 servings
Published on: · Last updated:
Ingredients
- 450g Beef, cubed
- 450g Pork, cubed
- 120ml Cassareep
- 1 Stange Cinnamon stick
- Streifen Orange peel (from 1 orange)
- 2 Scotch Bonnet peppers (whole)
- 2 Liter Water
- 1 TL Salt
- 0.5 TL Black pepper
- 2 EL Brown sugar
- 2 Bay leaves
Instructions
- Wash beef and pork, cut into 1-inch cubes. Season with salt and black pepper.
- In a large pot or Dutch oven, combine cassareep, cinnamon stick, orange peel, Scotch Bonnet peppers (leave whole), bay leaves, and the seasoned meat.
- Add water until the meat is covered. Bring to a boil, then reduce heat and simmer, covered, for 2 hours.
- After 2 hours, add the brown sugar and continue to simmer for another 1 hour, or until the meat is very tender and the sauce has thickened. Stir occasionally.
- Carefully remove the Scotch Bonnet peppers and orange peel before serving (or leave them in for extra heat and flavor, if desired). Serve hot with roti or bread.
Nutrition
750 kcal ·
60g Protein ·
40g Carbs ·
40g Fat