1/2 Photos of Guyana Pepper Pot
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.
My Private Note
Units: US | Metric
- 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
- 1Soak pig tails and scald.
- 2Cook cow heel or trotters in covered pan with water to boil.
- 4When half tender add all the other meats hot water to cover.
- 5Add all other ingredients and simmer gently for about one hour until meat is tender.
- 6Adjust flavor with salt and sugar.
- 7Note: This dish develops flavor when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day.
- 8Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
- 9*Serving sizes are a guess on my part - will update.
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Nutritional Facts for Guyana Pepper Pot
Serving Size: 1 (113 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 65.1
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.7 g
- Cholesterol 24.1 mg
- Sodium 31.2 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.2 g
- Sugars 3.0 g
- Protein 8.4 g
The following items or measurements are not included: