Pepperpot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it MUST be reheated to a boil every day. In the early days, a pepperpot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.
- 1 lb stewing beef or 1 lb beef brisket
- 1 lb pork, trotters (or cow's heels) (optional)
- 1⁄2 lb pigs tail (optional)
- 1⁄2 cup amerindian seasoning (cassareep)
- 1 red hot pepper
- 1 cinnamon stick (1 in x 1 in)
- 1 ounce sugar
- 2 stalks basil
- 1 bunch fine fresh thyme
- 1 large chopped onion
- 3 chopped garlic cloves
- Soak pig tails and scald.
- Cook cow heel or trotters in covered pan with water to boil.
- When half tender add all the other meats hot water to cover.
- Add all other ingredients and simmer gently for about one hour until meat is tender.
- Adjust flavor with salt and sugar.
- Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
- Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
- *Serving sizes are a guess on my part - will update.